Devilishly Delicious Eggs

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For every 6 halves, you’ll need 4 hard boiled eggs. I’ve found that steaming the eggs makes them a lot easier to peel than actually boiling them and they break a whole lot less often.

Peel the eggs and slice in half. Remove the yolks into a food processor or shallow bowl. Add your two weakest egg white halves, 2 tablespoons yellow mustard, 1 1/2 tablespoons plain Greek yogurt, 1/4 teaspoon powdered turmeric, 1/4 teaspoon chili powder, 2 teaspoon ranch powder and 1/4 teaspoon fresh cracked pepper.

If using a food processor, pulse to chop the eggs and combine all ingredients. Otherwise, use a fork to work all the ingredients together. Pipe into the egg white halves or spoon the filling on top of them. Top with a dash of smoked paprika.

Makes 6 halves.

 

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Papas Borrachas

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Traditional drunk potatoes call for, you now, alcohol. I modified it because I am not a big beer drinker and don’t always have them in the fridge to cook with. If you’re very committed, add them to the beans in lieu of chicken stock and cook down. Add salt to taste since you’ll be missing that from the stock. Technically this makes them drunken black beans.

While your crispy rosemary potatoes are cooking, heat one tablespoon olive oil in a high walled skillet. Add three cloves of minced garlic and two finely sliced shallots. When garlic is lightly browned, add two cups of chicken stock and one can of drained black beans. Season with 1/2 teaspoon of sea salt. Bring to a gentle simmer, not a boil, and continue simmering until chicken stock has cooked down.

While the stock is reducing, cook one chopped yellow onion and one sliced bell pepper fajita style; you’re looking for lightly blackened edges.

When your potatoes are done, top with fajita style veggies and black beans. Graham likes his potatoes with breakfast sausage and a fried egg. I like mine with plain Greek yogurt and fresh jalapeño slices.

Serve hot.

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Shakshuka: Eggs poached in tomato sauce

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This is a great one-pan meal that’s good for breakfast or dinner. For Graham, we threw a little chicken on top for good measure.

Preheat your oven broiler. In a cast iron or oven-proof skillet (we use this one from Cuisinart), heat 3 Tbs. olive oil over medium heat. Add 1 medium diced yellow or white onion, one diced bell pepper, and 1/4 cup of diced eggplant. You can also add 1/4 drained garbanzo beans if you’re feeling adventurous. Mix together to coat everything in olive oil. Cook uncovered for about 8 minutes until softened. Add three cloves minced garlic and cook about two minutes extra. Add 1 tsp. smoked paprika, 1 tsp. cumin, 1/2 tsp. red pepper flakes (or 1/4 tsp. cayenne pepper), 1 tsp. salt, 1 tsp. sugar, 28 ounces drained diced tomatoes, and 1/2 cup chicken or vegetable broth. Cook uncovered stirring occasionally until sauce is slightly thickened, about 10 minutes. While sauce is cooking, chop two cups fresh spinach. When sauce is slightly thickened, add the spinach and 1/4 cup table cream to the sauce. Remove pan from heat. Make five wells for your eggs using a spoon. Crack an egg into each well, spooning a bit of sauce over the whites. Sprinkle 1/2 tsp. salt over the eggs and add lots of crumbled feta goodness to the red sauce you can see (about 3 Tbs.). Return pan to low heat and cover with a lid. Cook about 6 minutes. Transfer pan to preheated oven and broil for about 90 seconds.

Remove from oven and enjoy with crusty bread to mop up all the flavor.

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