Tony Maws’ Fried Eggs with Squash and Tomatillo
As seen in Wall Street Journal September, 2011
Total Time: 25 Minutes
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
What To Do:
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.
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.