Woodinville Patch Reader Gets Recipe Featured in National Cooking Post

We recently asked Patch readers for their best, simplest, most go-to weeknight recipes and John S. Snow of Woodinville shared a winner! 

"We like to make a simple, fast dinner that my late Mexican mother-in-law used to make.  It only takes one "esoteric" ingredient, but if you make authentic Mexican food, you already have some mole in your fridge."

Ingredients:

Mole to taste
        We use 1-2 tablespoons for two servings

Oil for sauteing

Onion
        Yellow is my favorite, we use one medium onion for two people

Squash
        We usually use zucchini, but yellow, crook-neck, summer or even
        broccoli work equally well. We use one medium zucchini
        for two people.

Eggs
        Figure one or two eggs per person

Tortillas
        I usually make my own corn tortillas,
        but it is much easier to buy some ahead of time


Preparation:

Put the mole in a pan along with the oil.  Turn the pan up to medium heat.  While the pan is heating, chop up the mole into the oil so it is well-mixed into the oil.

When the pan is hot add the vegetables and saute for a few minutes until the onions are getting translucent and the squash is softening a bit. Mix well during sauteing.

Add the eggs and mix them with the vegetables as they cook.  Once the eggs are cooked, serve them with heated tortillas.  Condiments such as hot sauce, cheese, and salsa are wonderful with this dish.

Next week's theme: Let's make cooking even easier by...letting someone else do the work. What are the local restaurants your family cannot live without?

Use #patchcooks on Twitter or email kathleen@patch.com.