Sloppy Joe Shirred Eggs With Spinach Recipes

SLOPPY JOE SHIRRED EGGS WITH SPINACH

Steps:

• Preheat your oven to 400°F. Combine the carrot, tomatoes plus their juice, and 1 cup water in a blender. Blitz till it's as smooth as your blender allows.
• In an ovenproof 12-inch sauté pan or skillet set over medium heat, cook 1 tablespoon of the olive oil and the minced garlic. Watch for the garlic to start sizzling, then stir in the spinach and ½ teaspoon of the salt. Continue stirring for a minute, until all the spinach is wilted. Remove it from the pan and set aside.
• Add the final tablespoon olive oil to the pan, raise the heat to medium, and add the turkey plus 1 teaspoon salt. Using a wooden spoon or spatula, break the turkey up into small morsels as it browns. When you have browned turkey, add the cumin, paprika, and black pepper. Stir to incorporate, toasting the spices for about 30 seconds.
• Add the carrot-tomato mixture, the R-Rated Onions, vinegar, and ½ teaspoon salt. Let this cook for about 15 minutes, uncovered, stirring occasionally. You may need to lower the heat to prevent Joe from sticking or splattering. When the ragout is done it will be thick and juicy. If it seems too dry, stir in a little water. Taste the ragout for seasoning and adjust as you like.
• Turn the heat off and make four indentions in the ragout. Divide the spinach and put equal amounts in each indentation. Top each section of spinach with a cracked egg. Sprinkle the eggs with the remaining 1 teaspoon salt.
• Slide the skillet onto the middle rack of your preheated oven. Bake for 10 to 12 minutes, until the whites are set and the yolks are slightly runny.
• To serve, scatter ribbons of Parmigiano Reggiano or another hard cheese over the top. If bread is your thing, this is great with toast.

R-RATED ONIONS

Steps:

• Peel your onions and cut them in half through their stem ends-longways, if you will. Slice them thinly with the grain, following the line from root to stem rather than cutting the onion across its belly. This is actually important because slicing it the other way makes the path to silky onions a longer one.
• Once your onions are sliced, heat your skillet over medium-high heat and add the oil, then the onions and the salt. Let the onions sizzle for a couple minutes. Stir with a wooden spoon or a heatproof spatula and watch as they wilt for about 3 more minutes. At this point, reduce the heat to medium low. Put a lid on and step away for a few minutes. Give the onions a stir every now and then. You don't have to stand over it like risotto, but don't go for a walk around the block either. Caramelized bits will accumulate at the bottom and sides of the pan, and that's good. Just scrape them up and stir them in. A little color building as you go is okay, but don't rush to brown them. The point is to cook the onions gently, coaxing them through stages of raw, wilted, sweaty, soft, light brown, and finally deeply caramelized
• About 45 minutes in, remove the lid for the last time. They should be a light caramel color. Now, with the lid off, you will need to watch more closely and stir more frequently. At some point you may find that despite your best efforts some of the caramelized bits, verging on burnt, cling to the pan and threaten over all onion ruin. Do not fret! Just add a ½ cup or so of water and use its energy to help scrape up the stubborn but tasty film. Let the water cook out of course. When you're smiling over a soft, creamy, fragrant pile of mahogany onions, you're done.
• Note: R-Rated Onions will keep in the fridge for a week and in the freezer for 3 months.

EASY CHEESY BARBECUED SLOPPY JOES

Steps:

• Brown meat in large skillet; drain. Add vegetables; cook and stir 5 min. or until crisp-tender.
• Stir in barbecue sauce; cook 5 min. or until heated through, stirring occasionally.
• Fill buns with meat mixture and Singles.