Batatas Con Huevos -- Mexican Comfort Food - cooking recipe

Ingredients

2 large red potatoes
1 cup spinach leaves, wilted
4 whole raw eggs
salt and pepper
1 cup grated cheese
Salsa
1 cup tomatoes, chopped
1 jalapeno pepper, deseeded and chopped
1/4 cup chopped onion
4 sprigs cilantro, minced
4 sprigs basil, minced
2 teaspoons lemon juice
salt and pepper

Preparation

Preheat the oven to 350 degrees F.
Poke the potatoes all over with a fork and nuke in the microwave for 15 minutes.
Alternatively, you can bake them in the oven for 1 hour.
Let cool until you can handle them with your bare hands.
Trust me on this one, you don't want to be playing hot potato.
Cut each potato in half.
Pare off a tiny sliver of what will become the bottom of your potato, so it can stand on its own and not roll around.
Scoop out the flesh and leave just a small layer of potato around the shell.
Use the scooped out potato to make mashed potato, or save for another use, but you're not going to need it for this recipe.
Line the 4 potato shells with the wilted spinach leaves.
Crack each egg into a potato shell.
Make sure the yolk doesn't break (you may want to crack the egg into a cup first and then gently pour it into the potato.
Season with salt and pepper to taste.
Top with grated cheese.
Place the potatoes on a baking sheet (good idea to line it first with parchment paper).
Bake in the oven until the eggs are set and the cheese is melted (about 20 minutes).
In the meantime, make the salsa by combining all the ingredients.
You can make it as chunky or as smooth as you like.
Serve the potatoes with some salsa on the side.