A Super Quick Supper for Sunday’s Big Game

By Sandy Hu
The latest from Inside Special Fork

All eyes will be on the San Francisco Bay Area this Sunday as the Big Game is played out in Santa Clara. And while football has the starring role, food is a huge part of the experience.

If you’re looking for snacks for a big blowout party, there are some good ones in the Special Fork database (recipes in this Friday’s Special Fork newsletter).

But if there’s no party in your plans—just the family gathered around the big screen —here’s something you can whip up quickly, as an option to pizza delivery. You won’t have to miss more than a few minutes of the game, tomorrow’s most talked-about commercials or the halftime entertainment.

In keeping with the Big Game’s location, this one-dish meal is an old-time San Francisco favorite, Joe’s Special, an invention from the 1920s that’s as delicious today. There are many recipes for this classic but everyone agrees on the three main ingredients: eggs, spinach and ground beef.

Make a basket of sourdough toast as an accompaniment. Bring the whole skillet in front of the TV and dish it up, along with the toasts, as you cheer on your team.

Joe’s Special

1 tablespoon olive oil
1/3 cup chopped onion
1 clove minced garlic
½ pound lean ground beef
1 teaspoon dried oregano or basil
½ teaspoon hot sauce
½ teaspoon kosher salt
Freshly ground pepper
6 ounces prewashed baby spinach
6 large eggs, beaten
Sourdough toasts (optional)

In a large nonstick skillet, heat oil over medium heat. Add onion and garlic and sauté until onion becomes soft and translucent, about 1 to 2 minutes. Add ground beef, breaking up the meat into small pieces with a wooden spoon, and sauté until beef is browned, about 2 minutes. Stir in oregano, hot sauce, salt and pepper.

Add a handful of spinach to skillet, stirring; as spinach wilts, making more room in the skillet, add another handful; continue to stir and add handfuls of spinach until all the spinach has been incorporated. Taste for seasoning and add more salt, if needed.

Add the beaten eggs and as they begin to set around the edges, lift the edges to allow the eggs on top to settle to the bottom of the skillet. Stir gently a few times. When the eggs have begun to set but are still moist, remove from the heat and serve immediately with sourdough toast.

Makes 4 servings.

Tips:

• Instead of ground beef, you can use ground pork, chicken or sausage meat.
• Add sliced mushrooms when sautéing the onions, if you want to incorporate more vegetables.
• You can sprinkle grated Parmesan cheese or grated Cheddar to finish.
• Serve with additional hot sauce, if desired.
• Serve as a sandwich filling in pita bread if you want a more portable meal.

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