I go to the grocery store every single day.
At any point during a 24-hour period, I can be found making my way through the aisles, looking for various ingredients or supplies. It’s not as though my pantry is empty; it’s fully stocked for recipe testing, client projects and TV segments, but I like my produce fresh, my fruit firm and my bread fragrant (warm is a bonus).
While cooking is both my livelihood and an indelible part of my lifestyle, there are days when the thought of going to the store is about as appealing as sleeping in an igloo wearing a bathing suit.
Some days, I just want to stay in, cook simply and savor comfort food that doesn’t have to be washed, peeled, chopped and cooked.
To the rescue come my baked eggs, which I usually make with frozen spinach and canned beans. The recipe could not be simpler. Served with a green salad dressed with olive oil and a glass of wine, you have a complete and nutritious meal that’s absolutely delicious.
Of course, I’ll look forward to hearing what you think!
Baked Eggs with Chickpeas, Spinach, Tomatoes & Mushrooms
Yield: 2 servings
Time: 25 minutes
INGREDIENTS
2 tsp. vegetable oil
1 cup/4 oz. onions
1 cup/2 oz. roughly chopped mushrooms
2 tsp. finely chopped garlic
1 cup/4 oz. chickpeas
1 cup/6 oz. roughly chopped tomatoes
2 cups/2 oz. spinach
2 eggs
1 oz. shredded sharp cheddar, optional
DIRECTIONS
Preheat oven to 400°F. Heat a small sauté pan (about 6”) over medium heat. Add the oil and onions, season to taste with salt and pepper, and cook until softened and starting to brown, about 3 minutes. Add the mushrooms and continue to cook until softened, about 3 minutes. Add the garlic and chickpeas and cook until aromatic, about 30 seconds. Stir in the tomatoes and spinach. Season again with salt and pepper then cover the pan to wilt the spinach and soften the tomatoes. Cook for about 5 minutes. Stir and taste. Adjust the seasoning. Crack the eggs on top of the vegetables. Sprinkle with salt and pepper, and cheese, if using. Place in the oven until the egg is cooked to desired doneness (8 minutes should achieve a set white and runny yolk) and the cheese is melted. Divide between two plates and serve with multigrain toast.
This recipe can easily be doubled to make 4 servings, just use a slightly larger pan.
Coconut Milk: I keep a stash of light and regular coconut milk on hand at all times. From a base for soup to infused rice to smoothies or a curried vegetable side dish, coconut milk does wonders for taste and nutrition. It’s rich in lauric acid which raises HDL; it’s high in fiber, magnesium (beneficial for athletes to prevent cramping) and provides phosphorus for strong bones.
Lentils: My favorites are peppery French Lentils, or Lentils du Puy, but brown, orange, red and green are each delicious and rich in protein, low in fat, high in fiber and a defender of cardiac health. They’re ideal for soup, veggie burgers and curries.
Sardines: Having cans of sardines at-the-ready is a fast way to consume essential, heart-healthy omega-3 fatty acids. Sardines rival salmon, when it comes to nutrition, plus they’re a source of calcium. Spread them on crackers; toss them in pasta, or add them to salad.
Quinoa, Freekeh and Aromatic Rice: Quinoa is a high-protein seed. Freekeh is a roasted green wheat, and aromatic rices include jasmine and basmati. Any of these will elevate a meal’s flavor and nutrition profile. Grains reward the creative cook, so experiment!