Joe's Special

In California one hears of many Joes who have taken credit over the years for in venting this dish. Scores of San Francisco restaurants have served one version or another of the classic for decades, and it remains popular. To make an authentic version at home, ask your butcher for beef ground for chili, which is a coarser grind than regular ground beef. If you can't get it, use the regular variety. Restaurant versions typically omit cheese; you can include it, if you like.

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 tablespoons	45ml	Olive oil -
1		Yellow onion - diced
6		Garlic cloves - minced
1 lb	454g / 16oz	Ground beet - preferably ground
		For chili
4		Eggs - beaten
		Kosher salt - to taste
		Black pepper in a mill
1 teaspoon	5ml	Tabasco sauce
		= (or other hot-pepper sauce)
1 lb	454g / 16oz	Fresh spinach - stems trimmed,
		And leaves torn into pieces
3 oz	85g	Grated or sliced jack, cheddar, or
		Fresh asiago cheese - (optional)

Recipe Instructions

Heat the olive oil in a medium-size heavy skillet over medium heat. Add the onion, and saute it until it is soft and fragrant, about 8 minutes. Add the garlic, and saute for 2 minutes more. Add the ground beef, and cook it until it has lost most of its color, using a fork to break it up as it cooks; do not overcook.

Season the eggs with salt, pepper, and Tabasco, and pour them over the meat. Cook, stirring gently all the while, until the eggs are almost but not quite set, then top the mixture with the spinach, cover the pan, and cook until the spinach wilts, about 2 minutes. Gently fold the wilted spinach into the egg mixture, top with the cheese, if you like, and season with salt and pepper.

Transfer to a serving bowl or individual plates. Serve immediately, perhaps with toasted sourdough bread on the side.

This recipe yields 4 servings.

Source:
Cookbook Digest, May/Jun, 1999

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