So I gathered all the vegetables in the house and got to work.
I had three shades of bell pepper (although not green, thankfully), onions, carrots, and kale. I sauteed them with salt and pepper until soft. I threw in some leftover homemade salsa and some canned tomato sauce (crushed tomatoes would've been great, as would fresh). Lots of chili powder and some paprika. This whole process took 45 minutes, although most of that was unsupervised time while I cracked open a bottle of sparkling wine.
I poured the mixture into a 9x13 casserole and made 6 divots in the sauce with a spoon. I cracked an egg into each divot, sprinkled Parmesan as well as cheddar cheese over the eggs, and popped the dish into a 400 degree oven for 15 minutes. You could do more or less depending on your oven and your taste for runny yolks.
Other variations: 1) use Cumin, skip the peppers, and serve with feta 2) plop dollops of ricotta into each divot before cracking the eggs* 3) Eat your fiber rich cereal and regret it later with some serious toots
That dinner gave us the energy to put up the tree. All three chirrens helped this year, so the ornament placement is...interesting, but I prefer interesting to uniform and boring!
Hope y'all are staying warm.
*If you want a more precise recipe, start with this one from Bon Appetit. Or this Middle Eastern version. We love both.
Trees with haphazard ornament placement are my favourite! My friend has a tree just for her little girls to decorate, and absolutely every ornament is at arm level.
ReplyDeleteLOVE the tree - looks like my tree growing up, colored lights and all. This is my first year without colored lights and it's kind of sad.
ReplyDeleteAnd I like how you cook. That's how I cook. Except not that recipe. I'm not sure about that one.
That sounds delicious - except I can't eat eggs. Boo. Our tree is pretty much the same with all the breakable ornaments up high and all the rest clustered here and there along the bottom half. I like it!
ReplyDelete