Tony Maws’ Fried Eggs with Squash and Tomatillo

As seen in Wall Street Journal September, 2011

Total Time: 25 Minutes
Serves: 4

Ingredients

½ jalapeño, halved lengthwise
½ pound tomatillos (3 or 4)
2 small garlic cloves, peeled
5 tablespoons olive oil (or 3 tablespoons olive oil plus 2 tablespoons duck fat)
4½ cups 1-inch diced yellow and green squash (cut from about 1¼ pounds squash)
Salt to taste
3 sprigs cilantro plus 2 tablespoons chopped cilantro leaves, plus extra for garnish
1 teaspoon fresh lime juice, plus extra for garnish
4 eggs

What To Do:

1. Turn on broiler. Place jalapeño (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 or duck fat. Once hot, add squash in a single, even layer. (If necessary, cook in 2 batches.) Season with salt and cook 4-5 minutes, or until 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 sprigs. Blend on high until smooth, slowly adding 1½ tablespoons olive oil. Season to taste with lime juice and salt.

4.Crack eggs into small bowl. Wipe pan and set over medium heat. Once pan is hot, swirl in 1½ tablespoons 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 yolks just begin to set.

5. To serve, spoon 2 tablespoons warm tomatillo sauce into 4 shallow dishes. Mound roasted squash in center. Top with fried egg. Garnish with cilantro sprig and lime wedge