|Photo from Closet Cooking|
4 corn tortillas
1 cup torn, fresh spinach
2 tbl feta cheese (or whatever you like)
1 can tomato sauce
1 tsp chili garlic paste (Sambal Oelek)
1/2 tsp ground cumin
1 ripe avocado
2 tbl oil
salt & pepper to taste
This seriously takes about 20 minutes to whip up. Heat a large pan over med-high heat. Add a little oil to the pan and heat up the tortillas (don't crowd them, you may have to do 2 at a time). Meanwhile, open the can of tomato sauce and pour into small sauce pan over low heat. Add the Sambal Oelek and cumin to the sauce. Flip the tortillas and evenly distribute the spinach and cheese over the tortillas while they are still in the pan. Cover and cook for 3-5 minutes or until the spinach is wilted down. Place the tortillas on a plate. Cut up the avocado and place slices over the spinach and sprinkle with salt. Fry the eggs in the same pan, I like them over-medium. Place the eggs on top of your spinach and avo laden tortillas. Top the eggs with about 2-3 spoonfuls of the tomato sauce and that's it! Salud!
Substitutions: adding the Sambal Oelek was my way of adding quick flavor to the plain tomato sauce, you can add whatever spices you have around the house to make it great, some chipotles would be very nice. For the sauce itself, you could use salsa, green chile, or enchilada sauce, whatever sounds good to you. Use flour instead of corn tortillas. Use any green you may have in place of spinach, and as always, if you don't have one (or many) of the ingredients in the recipe, just get creative. The main idea here is an open faced quesadilla with an egg on top.
Additions: oh the possibilities! Mushrooms, onions, jalepenos, mild green chiles, cilantro, sour cream, beans, refried beans...