Fried Eggs with Squash and Tomatillo
Submitted by Sue Lowes on Sep 20, 2011

Breakfast, lunch or dinner, this is a great egg dish with a southwest flair.

Servings:
4

Complexity:   
Easy

Total Time:
25 minutes

Ingredients:
1/2 jalapeno, halved lengthwise
1/2 pound tomatillos (3 or 4)
2 small garlic cloves, peeled
5 tablespoons olive oil
4&1/2 cups 1-inch diced yellow and green squash (cut from about 1&1/4 pounds squash)
Salt to taste
3 springs cilantro plus 2 tablespoons chopped cilantro leaves, plus extra for garnish
1 teaspoon fresh lime juice, plus extra for granish
4 eggs

Directions:
1. Turn on broiler. Place jalapeno (cut side down) tomatillos and garlic in an ovenproof dish and broil until tomatillos are charred, about 7-10 minutes.
2. Meanwhile, set a large, heavy skillet over medium-high heat. Swirl in 2 tablespoons olive oil. Once hot, add squash in a single, even layer. (If necessary, cook in 2 batches). Season with salt and cook 4-5 minutes, or u ntil caramelized. Stir and cook 4-5 minutes more or until tender. Remove from heat, stir in chopped cilantro and season to taste with salt.
3. Transfer tomatillo mixture to blender with cilantro springs. Blend on high until smooth, slowly adding 1&1/2 tablespoons olive oil. Season to taste with Lime juice and salt.
Crack eggs into small bowl. Wipe pan and set over medium heat. Once pan is hot, swirl in 1&1/2 tablespoons olive oil, or enough to coat bottom. Tip eggs gently into pan. Season with salt and fry 3-4 minutes, or until whites are cooked and y olks just begin to set.
To serve, spoon 2 tablespoons warm tomatillo sauce into shallow dishes. Mound roasted squash in center. Top with fried egg. Garnish with cilantro sprig and lime wedge.