Yield: 4 servings
3 tablespoons extra-virgin olive oil
1 large yellow onion, peeled and cut into eighths
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
5 large cloves garlic, peeled
½ teaspoon ground cumin
½ teaspoon whole coriander seed
¼ teaspoon chipotle powder
¾ pound tomatillos, husked, rinsed and quartered
1 (15-ounce) can pinto beans (do not drain)
10-ounces frozen spinach (whole leaf or cut)
4 large whole eggs
1 cup crushed tortilla chips
1/3 cup roughly chopped fresh cilantro
1/3 cup salsa of your choice
1/3 cup sour cream
Add onion and garlic to a food processor. Pulse, approximately 20 times, until onion is chopped.
Place a large sauté pan over medium heat and add oil, onion, garlic, salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, until the onions are soft and translucent.
While cooking, add tomatillos to food processor and pulse, approximately 15 times, until roughly chopped. Add pinto beans (beans + liquid) and pulse 5 times.
When onions are soft and translucent, add cumin, coriander and chipotle powder. Stir and cook until fragrant, 1 minute.
Add tomatillo bean mixture and spinach to the pan. Stir and turn heat to high to bring mixture to a boil, stirring until spinach has thawed. Once boiling and spinach has thawed, reduce heat to medium and simmer, stirring occasionally, until liquid has reduced by about half, 5 to 10 minutes.
Crack the eggs, equally spacing them apart, into the pan.
Cover and cook on medium-low heat for 5 minutes or until whites are just set. Remove from heat. Season to taste with salt and pepper.
Sprinkle over crushed tortilla chips, cilantro and salsa and dollop over some sour cream.