Sloppy Joe Shirred Eggs With Spinach

Ingredients for Sloppy Joe Shirred Eggs With Spinach

• 1 medium carrot, top removed and cut into about 6 pieces

• 1 (400g) can diced tomatoes, or 2 scant cups roughly chopped fresh tomatoes

• 2 tablespoons extra virgin olive oil, divided

• 3 spicchi d'aglio, tritati

• 230g fresh spinach (4 cups packed)

• 3 cucchiaini di sale kosher, divisi

• 450g di carne macinata di tacchino

• 2 cucchiaini di cumino macinato

• 1 cucchiaino di paprika affumicata

• 1/2 cucchiaini di pepe nero macinato

• 120ml R-Rated Onions

• 2 cucchiai di aceto di vino rosso

• 4 large eggs Parmigiano Reggiano, for serving (optional)

Preheat your oven to 204°C. Combine the carrot, tomatoes plus their juice, and 240ml 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 1/2 teaspoons 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 1/2 teaspoons 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.

Avvertenza

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