I guess when you lay down a bunch of mostly raw spinach on a plate and top it with other vegetables you’re supposed to call it a salad, but this is a main course in our house and I think it will become a favorite of yours.
- 4 tablespoons olive oil
- 4 medium baking potatoes, cut in half-inch cubes
- 2 habaneros, diced
- 4 tablespoons sherry vinegar
- 2 tablespoon Dijon mustard
- 2 shallots, minced
- 2 bunches flat-leaf spinach, torn
- 2 ounces Parmesan, shaved with a vegetable peeler
- 6 eggs
- Heat 2 tablespoons of the oil on medium-high in a cast iron skillet. Add potatoes; season with coarse salt and pepper and cover. Add habaneros when potatoes are almost finished. Cook, tossing occasionally, until potatoes are nice and brown.
- In a large bowl, combine rest of the oil with vinegar, mustard and shallot; season with salt and pepper, and whisk together. Add spinach and Parmesan and potatoes on top, then gently combine and plate.
- Heat skillet over medium, crack eggs into skillet whole and season with salt and pepper. Cover and cook until yolk is where you like it (runny is good in this dish). Top each salad with an egg. If this is a salad then I’m going vegetarian.
The Habanero Hot Pepper AuthorityWelcome to the hottest destination on the web (get it - "hottest??!!!"). Ok, you can stop laughing now! On these pages you'll find the best habanero recipes (all easily printable), fun facts, great products and wonderful comments from people like you. Below is a list of the latest habascoop and categories. Go ahead, click one, we dare you!
What could happen?This is why you never eat habaneros raw! He DOES live!
Means "from Havana" (Cuba).
Although they may not actually be.
Most agree, habanero peppers are the most flavorful. And if they DON'T agree, send them to us and we'll straighten them out.
They are green (unripe) red, orange, white, brown and sometimes pink.
Most habaneros rate 200,000 to 300,000 Scoville heat units. THIS IS HOT MY FRIEND!
Nothing matches the habaneros flavor or aroma.
More "HOT" facts:
Almost all mammals find habaneros hot, but birds do not. really.
You can preserve by 1) making jam, 2) drying (all heat-no flavor), 3) freezing or 4) pickling.
Habaneros are the hottest NATURAL pepper (The Naga Viper is hotter but is a hybrid-man made).
Today they are mostly grown in Mexico, Panama, Belize, Columbia, Costa Rica, Idaho, Texas and California.
Mexico eats the most habaneros.
Most habaneros rate 200,000 to 300,000 Scoville heat units.
In recipes 5 jalapenos = 1 habanero
Most people think the seeds are the hottest part of a pepper. The heat is actually produced by a substance called capsaicin, near the skin (inner wall) of the habanero.