Not a weekly update, for once! This is a lunch I started making for myself over the summer when I wasn’t working, and I can tell you straightforwardly that I MUCH prefer making my own lunch than making my own dinner. I don’t know why, but it just feels refreshing to get behind the wheel (OK, stovetop) and whip up something tasty in a few minutes during lunchtime. Maybe it’s because I’ve spent fewer than 8 or 9 hours at work before the cooking.
In today’s case, I was only at work for four hours before I escaped to come home, just in time for lunch. So I went back to my summertime staple, which takes about 10 minutes of prepwork, and about 30 seconds of eating work because you take one bite and then immediately shove it into your mouth as fast as possible because it’s too good to hold back:
I will lay out this recipe for you because it is easy for anyone to do, can be modified to fit your preferences, and, well, because it’s my favorite! If you find yourself at home over lunch (or even dinner!), try this guy out. I promise the results will delight and amaze.
2 tsp canola oil
1 corn tortilla
1 serrano or other type of chili pepper
1/4C shredded cheese
5 to 6 leafy greens
Step 1: Spread oil over both sides of the tortilla and place into a wide frying pan on medium-high heat. If you want, sprinkle some chili powder on the top side. Cover.
Step 2: Chop up the pepper and toss into the pan next to the tortilla. Flip the tortilla once the bottom side is fairly crispy. Then sprinkle the cheese on top. Add the leafy greens to an open area of the pan. Turn the heat down to medium-low. Cover again.
Step 3: Once the cheese has melted, remove the tortilla and crack the egg into the spot you’ve made. While your egg’s frying, scoop your peppers and greens onto your tortilla. If the cheese isn’t hot enough for you, microwave it for twenty seconds.
Step 4: Flip the egg once the edges brown slightly, and then turn the burner off. (Don’t do this if you’re afraid of runny egg yolks, just leave it on for another minute.) Wait about a minute, then flip the egg onto your tortilla. Crack the yolk if you left it slightly runny, then drizzle with your hot sauce or salsa of choice. (Or, if you’re me, both!)