Archives For weeknight fix

curried lentil soup.

January 27, 2011 — Leave a comment

If the idea of a hot bowl of soup isn’t enough to warm you up through these cold winter days – well, I don’t know what to tell you. Other than: I hope you have access to lentils and curry.

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Because this isn’t just any hot bowl of soup. This is a hot bowl of soup. Sometimes heat by temperature just isn’t enough; whether you’re snowed in upstate, or donning gloves because we’re currently facing temperatures below – wait for it! – 60 degrees in South Florida – this soup is here to save the day.

I’d been waiting for the right time to use my precious glass jar of curry, picked up from Whole Foods one day on a whim, and after listening to (or reading, rather – though Molly does have that ability to make her words come alive through the pages) Molly Wizenberg wax poetic on this beautiful soup, I knew this was the time. I’d never cooked with curry, or lentils for that matter, and this soup seemed to be the perfect first dance. I was right, because I quickly fell in love with the perfectly spicy Indian condiment; I learned that adding heat to a dish doesn’t have to overpower or scold the tongue. You will feel warmer when you eat this soup, but not uncomfortably so.

I’m also a new-found fan of the lentil, in all of its health-packed, protein-filled glory. The lentil cooks faster than other beans, making it a wiser choice for a weeknight meal. The addition of pureéd chickpeas toward the end makes for a thicker, creamier soup, and the lemon juice adds a subtle brightness – complemented, not overpowered by the curry. It’s a simple meal, but it feels special, especially if you opt to serve some warmed Naan on the side (the storebought version is as far as I’ve gotten, though I do intend to make it myself at some point).

Curried Lentil Soup

Recipe by Molly Wizenberg, via Bon Appétit

  • 3 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1 medium carrot, finely chopped
  • 2 large garlic cloves, chopped, divided
  • 2 tablespoons (or more) curry powder {I probably used closer to 3}
  • 1 cup French green lentils {I couldn’t find these and used regular green lentils}
  • 4 1/4 cups (or more) water, divided
  • 1 15- to 16-ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons butter
  • 2 green onions, thinly sliced
  • 1 lemon, cut into 6 wedges
Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, pureé chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor. Add chickpea pureé and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. 
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
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greek turkey burgers.

November 16, 2010 — 1 Comment

It’s that time again.

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What time, you ask?

Time to make something for dinner. That’s right. Make something. Take-out can take a break from your company for the evening.

Seriously. You will love these turkey burgers. They’re simple, they’re healthy, and they’re super-tasty. The meat is just bursting with flavor thanks to the feta, onions, and garlic – and the tzatziki-like sauce is pure, creamy, protein-filled heaven.

Try it. Take-out will totally understand.

Greek Turkey Burgers

Adapted via Thyme for Wine, from Southern Living

  • 1 1/3 pounds ground turkey breast
  • 1 (4-ounce) package crumbled feta cheese { I used reduced-fat}
  • 1/4 cup finely chopped red onion
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • Vegetable cooking spray
  • 1/2 cup grated English cucumber
  • 1  (6-ounce) container fat-free Greek yogurt
  • 1 tablespoon chopped fresh mint
  • 1/2 teaspoon salt
  • 4 whole-wheat hamburger buns, split and toasted {pita would also be fun}
  • Toppings: lettuce, tomato slices, sliced cucumber

Combine first 7  ingredients. Shape mixture into 4 patties.

Heat a grill pan or indoor Grill {I used our Cuisinart Griddler} over medium-high heat. Coat grill with cooking spray. Add patties; cook 5 minutes on each side or until done.

Stir together cucumber, yogurt, mint, and salt in a small bowl. Serve burgers on buns with cucumber sauce and desired toppings.

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weeknight fix: garlicky shrimp + buttered breadcrumbs.

October 19, 2010 — 4 Comments

It’s been a while since we’ve done a Weeknight Fix.

I think this is where the blog begins to reflect real life. I’ve been cooking, cooking away on the weekends, but my weeknight meals have been far from exciting. This shrimp dish was one of the last fabulous weeknight meals I made, what feels like forever ago, and I knew it was sure to be an instant favorite. I love cooking with shrimp during the week, because I buy them frozen, and it’s just about the only protein I can take out after work and have time to thaw for a last-minute dinner.

This meal was so delicious that it could – and should – transcend its weeknight existence and be served for guests or a dinner party. The best part of it is that it’s unbelievably simple. Making the breadcrumbs is basically the most time-consuming part, and that only takes about 10 minutes. The second best part? You make said breadcrumbs in the same pan as the shrimp and the quick pan-sauce.

Yep – that’s right. A one-pan wonder. Not that you needed any other reason to make this than the buttered breadcrumbs. That was all you needed to hear, right?

Garlicky Shrimp with Buttered Breadcrumbs

via Pink Parsley, from Cook’s Illustrated: American Classics

  • 1 (3-inch) piece of baguette, cut into small pieces {or whatever bread you have on hand}
  • 5 tablespoons unsalted butter, cut into 5 pieces {I used Smart Balance}
  • kosher salt and black pepper
  • 2 tablespoons minced parsley leaves
  • 2 pounds jumbo (21-25 per pound) shrimp, peeled and deveined
  • 1/4 teaspoon sugar
  • 4 teaspoons vegetable oil
  • 5 medium garlic cloves, minced (about 5 teaspoons)
  • 1/8 teaspoon red pepper flakes
  • 2 teaspoons unbleached all-purpose flour
  • 1/3 cup dry sherry
  • 2/3 cup bottled clam juice
  • 2 teaspoons juice from 1 lemon, plus 1 lemon, cut into wedges

Pulse the bread in a food processor until coarsely ground (you should have about 1 cup of crumbs).  Thoroughly dry the shrimp with paper towels; toss with sugar, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.  Set aside.

Melt 1 Tablespoon of the butter in a 12-inch nonstick skillet over medium heat.  When the foaming subsides, add the crumbs, shallot, 1/8 teaspoon salt, and 1/8 teaspoon pepper.  Cook, stirring often, until the crumbs are golden-brown, 7-10 minutes.  Stir in 1 tablespoon of the parsley and transfer to a plate to cool.

Wipe out the skillet with a paper towel.  Return to high heat, and 2 teaspoons of the oil, and heat until shimmering.  Add half the shrimp in a single layer, being careful not to overcrowd the skillet.  Cook until they are spotty brown and the edges turn pink, about 3 minutes (do not flip them!).  Remove the skillet from heat and transfer the shrimp to a plate.  Wipe out the skillet, and repeat with the remaining shrimp and oil; transfer to the plate.

Return the skillet to medium heat and melt 1 tablespoon of butter.  Add the garlic and red pepper flakes, and cook, stirring constantly, until fragrant and just beginning to color, about 1 minute.  Add the flour and cook, stirring constantly, for 1 minute.

Increase the heat to medium-high and slowly whisk in the sherry and clam juice.  Bring to a simmer and cook until the mixture has reduced to 3/4 cup, about 3-4 minutes.  Whisk in remaining 3 tablespoons of butter, 1 tablespoon at a time, and stir in lemon juice and remaining tablespoon of parsley.

Reduce heat to medium-low, return shrimp to skillet, and toss to combine.  Cover and cook until shrimp are pink and cooked through, 2-3 minutes.  Divide shrimp and sauce evenly among plates or shallow bowls, and sprinkle with the bread crumbs.  Serve with lemon wedges.

I served the shrimp over whole wheat pasta, with broccoli and cherry tomatoes {both roasted in olive oil, salt, and pepper} on the side.

Serves 4.

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grilled salmon + chile corn relish.

July 29, 2010 — 3 Comments

You may have noticed I’ve been trying to incorporate more salmon into my diet.

{More on that later}

For now, let’s talk grilling. We’re grilling it all here – the salmon, as well as fresh corn and Anaheim chiles, all in the name of a delicious relish.

At this point, you may also be remembering that I live in a high-rise where grills are not allowed. I am, however, the proud owner of a Cuisinart Griddler, and while it’s no perfect substitute, it seems to get the job done.

This was the first time I’d ever worked with Anaheim chiles before. They’re good-sized, mild peppers with a tough skin that requires you to grill and steam them in a plastic bag so that you can peel the skin off. I think a real grill would have done a better job here – but if you’re stuck with an indoor grill like me, you should still be able to get most of the skin off, and all will be well in the end.

Grilled Salmon + Chile Corn Relish

Adapted from Cooking Light

  • 2 Anaheim chiles
  • Cooking spray
  • 1  shucked ear corn
  • 1 tomato, diced
  • Chopped fresh cilantro to taste
  • 1 lime, juiced
  • Salt and freshly ground black pepper
  • 1/2  teaspoon  ground cumin
  • 2  (6-ounce) skinless salmon fillets
  • Mixed greens for serving

Prepare grill. For me, this means turning the Griddler on high heat.

Place chiles on grill coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.

If you have room, you can grill your corn at the same time as your chiles. Grill the corn for about 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs. Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add salt and black pepper to taste.

Combine salt, pepper, and cumin. Rub spice mixture evenly over both sides of salmon. Place salmon on grill coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish and mixed greens.

Serves 2.

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citrus salmon with broccoli.

July 21, 2010 — 4 Comments

In our house, we eat a lot of salmon. And a lot of broccoli.

{We also drink a great deal of wine - but that’s neither here nor there}

I don’t usually use a recipe for a meal like this – I just give the salmon a nice sear on both sides, and maybe do a pan sauce at the end with lemon juice, white wine and/or chicken stock, maybe a few capers and a little swirl of butter at the end. The broccoli typically is roasted, because that’s how I love to eat it most – and yes, it’s something like roasting tomatoes…a bit magical and overwhelmingly more complex and flavorful than just steaming or even sauteéing.

This recipe, however, was interesting to me because it starts with a sear but finishes cooking – steaming, really – in the covered pan. The end result was delish, and though it was nothing too far off from what I usually do, it was definitely a fast, easy, and healthy dinner worth making again.

Citrus Salmon with Broccoli

Adapted from BHG

  • 1/2 lemon
  • 1 tsp sugar
  • 1 tbsp butter {Smart Balance}
  • 2 4-6 oz skinless salmon fillets
  • 1 tbsp snipped fresh dill
  • 1/2 bunch (1/2 lb) broccoli, trimmed
  • 2 cloves garlic, peeled and sliced
  • Lemon slices and fresh dill (optional)

Slice 1/2 of the lemon into thin slices; set aside. Juice remaining 1/2 lemon into a 1 cup measure; add water to equal 1/2 cup. Stir in sugar. Set aside.

In 12-inch nonstick skillet, heat butter over medium-high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook 2 to 3 minutes or until bottom is golden; turn fillets. Add lemon juice mixture. Top with snipped dill and lemon slices. Reduce heat to medium; cover and cook 5 to 6 minutes more or until fish flakes easily when tested with fork.

Meanwhile, in another skillet heat 1 tablespoon olive oil. Quarter broccoli lengthwise into long spears; add to skillet along with garlic. Cook over medium heat for 8 to 10 minutes, or until crisp-tender, turning often. You could also roast the broccoli in an oven heated to 400 degrees (after tossing lightly in olive oil and salt and pepper) for about 15 minutes. Serve the salmon with the broccoli, pouring the pan juices over the salmon. Serve with additional lemon slices and fresh dill.

Makes 2 servings. Calories are estimated at 363 per serving. I like.

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black bean burgers.

June 28, 2010 — 10 Comments

Here’s a burger you can feel good about.

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And by good, I mean healthy. Because we all know the kind of burgers that I feel best about aren’t going to be the vegetarian variety.

Still, I really enjoyed making {and eating} these – it was a nice way to switch up the weeknight routine. I don’t typically cook things like burgers during the week, because in my house, we’re all aboard the healthy train until the weekend comes around. So this super-fast and easy recipe allowed me to sort of trick myself – or actually, trick Daniel. He was a little overly excited by the idea, and when he took a bite, I have to say – he was a little disappointed. He thought it was good, but it did look like a burger, and I guess he couldn’t get past the fact that there was no meat in it.

I absolutely loved them, and I think they’re a great as a healthy snack eaten without the bun – I doubled the recipe so I could have leftovers for that exact purpose. Beans are a great source of protein and fiber {not to mention high on the anti-inflammatory scale}, so you really can’t go wrong – and you could even play with the recipe a bit more, adding whatever spices or herbs you like.

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Black Bean Burgers

Adapted from For the Love and Cooking Light

  • 2 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup finely chopped fresh cilantro
  • 1 cup shredded light Monterey Jack cheese {I used a reduced-fat Mexican blend, though I usually prefer to shred my own}
  • 1/4-1/2 cup whole wheat panko breadcrumbs
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1-2 medium jalapeño peppers, finely chopped
  • 2 large egg whites {I used a hit of the egg whites out of the carton}

For serving:

  • 4-5 whole wheat hamburger buns, lightly toasted
  • Lettuce, onion, tomato, and avocado for topping
  • Cilantro aioli {optional: light mayo, finely chopped cilantro, minced garlic, and hit of lemon juice}
Preheat oven to 350°.  Place black beans in a medium bowl; mash with a fork or a potato masher. Stir in the rest of the ingredients. Shape the mixture into patties as thick as you’d like, and arrange them on a baking sheet coated with cooking spray. Bake at 350° for 20 minutes, turning once.  Place on toasted hamburger buns and top as you like.
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the salad bar: goat cheese + grapes.

June 1, 2010 — 3 Comments

Goat cheese makes everything better.

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Not only is it delicious, but it’s naturally lower in fat and calories – yet higher in calcium – than cheese produced from cow’s milk. It also averages about 5 grams of protein per 1 ounce serving – which you know I’m a fan of! (And if not, you can read about my obsession with protein here.) Another fun fact of the day is that it’s easier to digest – many who are lactose-intolerant are able to happily eat cheese produced from goat’s milk.

Now that we’re all schooled up on the benefits of goat cheese, let’s get back to the salad. Goat cheese is one of my favorite things to add to a salad because it just deposits that rich, tangy flavor all throughout the dish. It goes great with so many different types of fruits and veggies, but here I added red seedless grapes – which was a perfect complement. I also paired it with a dill vinaigrette which was delicious, healthy, and most importantly – easy.

Chicken Salad with Goat Cheese and Grapes

Adapted from BHG

  • 1 package salad greens
  • 2 chicken breast halves (either grilled or Rotisserie)
  • 1 cup red seedless grapes, halved
  • 1/4 cup pine nuts, toasted
  • 1/3 cup goat cheese, crumbled

For the dill vinaigrette:

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons good balsamic vinegar
  • 2 tablespoons fresh dill, minced (or you can use 1 tablespoon dried)
  • Kosher salt and cracked black pepper to taste

First, make your dressing. This is a very simple vinaigrette – so I forgo my Magic Bullet and just whisk my vinegar and seasonings together, and then add the olive oil in a slow stream. You could also easily shake it all together in a small jar. And as for the chicken, I went with a pre-purchased Rotisserie from the deli. It makes life that much easier. You can also grill your chicken on a grill pan, Foreman, or – if you’re lucky enough to have one – an outdoor grill.

Toast your pine nuts by tossing them in a pan (dry pan – not nonstick) over medium heat for a few minutes, or throwing them on a sheet pan into the oven (set to 350 degrees) for 5-10 minutes. Be careful they don’t burn! You just want to lightly brown them to bring out their flavor – but it’s definitely not a necessity if you’re feeling lazy – you can always throw them in raw.

Now just grab your salad bowl and add your greens. You can use whatever you like – I think I used a Romaine mix here, but spring greens would be especially good. Slice up your chicken and add it to the bowl, along with the grapes, pine nuts, and goat cheese. Pour some of your freshly-made dill vinaigrette over the salad and enjoy.

Serves 2.

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the salad bar: parmesan chicken + arugula.

May 25, 2010 — 7 Comments

I love arugula.

And I love to enjoy it paired with a super-easy lemon vinaigrette. There’s something so perfect about the peppery flavor of the greens combined with the tartness of the fresh lemon juice.

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It’s perfect alone as a simple side or starter salad, but here I’ve used it as a base for {yet another} chicken salad. Only this time, I’ve baked the chicken in the oven rather than grilling it or a using a purchased Rotisserie from the deli. And let me just tell you – when I baked the chicken just as described in the below recipe, I ended up with the most perfectly cooked chicken breasts. Ever. So incredibly juicy – and the mustard/thyme/Parmesan coating gave such great flavor.

As far as the Parmesan shavings go, adding them just seemed like the right thing to do – but it’s totally optional. The original recipe called for halved cherry tomatoes, so you could also try that – it would be  a great way to add some more color to your plate.

Parmesan Chicken + Arugula Salad

{Roughly} adapted from Food & Wine

  • 1 teaspoon Dijon mustard
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon chopped thyme
  • 2 skinless, boneless chicken breast halves
  • Salt and freshly ground pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 1 package arugula leaves
  • Shavings of Parmesan cheese

    • For the lemon vinaigrette:

  • Juice from half a lemon
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil

    • Preheat the oven to 475°. In a small bowl, combine the mustard with the olive oil and thyme. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat the grated Parmesan all over each breast. Transfer the chicken breasts to a rimmed baking sheet (I cover mine with foil for easy clean-up).

    Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.

    For the dressing, just whisk the mustard and lemon juice together in a small bowl and add the olive oil in a slow stream as you’re mixing. That’s it – now you have your lemon vinaigrette! How easy is that? Pour it over the arugula and mix well. Season with salt and lots of freshly-ground pepper.

    For the Parmesan shavings, just take a block of Parmesan (I buy a huge one at Costco because I like the good Parmigiano-Reggiano and it’s a little pricey), and create thin shavings along its side using a vegetable peeler. Place your chicken breasts and Parmesan shavings on top of your salad and enjoy.

    Serves 2.

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    the salad bar: an asian twist.

    May 17, 2010 — 13 Comments

    Our go-to healthy weeknight dinner is a big bowl of salad and veggies topped with slices of grilled chicken.

    We usually eat a salad like this once a week, but lately we’ve been enjoying them 2 or 3 times over. The reason is that I have a little photo shoot coming up in a couple of weeks, and I’m trying to eat as clean as I possibly can until then. But, the truth is – I’m loving having them so often, I may just continue the pattern for a while longer.

    {It is bikini season, after all}

    These salads are usually nothing fancy – and never difficult – so I haven’t posted on them in the past; but if you’re anything like me, you know that you can easily find yourself in somewhat of a salad rut.

    In other words, if your mind thinks chicken, tomatoes, balsamic vinaigrette, and then goes blank – you’ve come to the right place.

    I’m going to start sharing with you whatever easy salad combinations come out of my kitchen – so that hopefully, they can find their way into yours. Just remember that you can always interchange veggies, cheeses, or any other ingredients if you’re not into whatever I’m using – the beauty of salads is that they’re so easily customizable. And the same goes with the dressings; I usually like to make a vinaigrette each time because I find it to be super easy and delicious, but that doesn’t mean you can’t use whatever store-bought version you love. Just have fun with it! That’s what we do.

    We also eat it straight out of this giant wooden bowl, comfortably perched in front of the TV {insert favorite trashy-reality show here}. Real Housewives of New Jersey, anyone?

    Grilled Chicken Salad with Soy Vinaigrette

    • 1 bag salad greens {I used a butter lettuce blend}
    • 1/4 large red onion, sliced
    • 1 yellow or orange bell pepper, sliced
    • 2 grilled chicken breasts, sliced
    • Handful roasted peanuts

    For the dressing:

    • 1/4 cup olive oil
    • 2-3 tablespoons low-sodium soy sauce
    • 1 clove garlic, minced
    • Squeeze of fresh lime juice
    • Tiny splash sesame oil, optional
    • Fresh minced ginger, optional
    • Kosher salt and cracked black pepper

    To grill the chicken, we use a George Foreman indoor grill. Daniel does this part, but it’s fairly straightforward. First, either marinate your chicken or season it with kosher salt and cracked pepper. Let your grill get nice and hot for about 5-10 minutes, or to a medium to high heat. Lightly brush the grill with olive oil or spray with cooking spray and place your chicken breasts on the grill. Close the lid and let them cook for about 5-10 minutes, depending on the thickness of the meat. If you’re not sure, just check a little more than half-way through by taking a breast off and cutting through it. When they’re done, take them off and let them sit for a few minutes. You can either eat them hot like this, or give them more time to cool down if you prefer. We usually just slice them and eat them while they’re still warm.

    While the chicken is cooking, you can chop and prep all of your veggies. Throw the salad greens into a large bowl, and toss in the rest of the ingredients. When the chicken is done, add that in as well.

    To make the vinaigrette, you have a couple of options. My favorite way to go is the Magic Bullet, which is a little miniature blender. I like using a machine because it produces a creamier dressing, and it just mixes better. You can also just grab a bowl, whisk together all of your ingredients except the oil, and then add the oil in a slow stream, whisking constantly. This is the method I use when I’m making a very simple vinaigrette with just a few ingredients. The last option would be to use one of those salad dressing containers – the ones that have a lid – so you can just shake all of the ingredients together.

    The key is to taste as you go. I don’t use a lot of dressing, and I always eyeball the measurements. Sometimes I can end up with more, which I will just throw away if it’s a little extra, or keep if there’s enough left for another salad.

    Add as much vinaigrette as you like over the salad and season with salt and pepper. Give it a good toss, and enjoy!

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    weeknight fix: shakshuka.

    May 10, 2010 — 4 Comments

    No, I’m not talking about some new Zumba-esque dance move that will burn calories faster than you can say the word.

    {Though that does sound pretty great – I need to get on that}

    What I am talking about is a delicious North African/Israeli dish consisting of eggs poached in a spicy tomato sauce. And while it doesn’t burn calories – it’s definitely healthy, inexpensive, and simple enough to spice up any easy-peasy weeknight meal plan. Sure, the main event here is eggs – so you could eat it for breakfast or brunch – but having eggs for dinner is one of my favorite things to do; it just makes you feel good after a long day. Add some warm tomato sauce to the mix, and what’s more comforting that that?

    Shakshuka
    Found on Smitten Kitchen, adapted from Saveur

    Serves 4 to 6

    1/4 cup olive oil
    5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped {I used jalapeños}
    1 small yellow onion, chopped
    5 cloves garlic, crushed then chopped
    1 teaspoon ground cumin
    1 tablespoon paprika
    1 28-ounce can whole peeled tomatoes, undrained
    Kosher salt, to taste
    6 eggs
    1/2 cup feta cheese, crumbled
    1 tablespoon chopped flat-leaf parsley
    Warm pita chips, for serving {I used whole-wheat}

    Heat oil in a 12-inch deep skillet or a Dutch oven {any excuse to use my Le Creuset} over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

    Put tomatoes and their liquid into a medium bowl and crush with your hands. This is fun and makes me happy; it’s like squeezing those little stress balls but better. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

    Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. If this scares you, don’t let it – it’s super easy! Cover and let it cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

    To make the pita chips, just cut your pita rounds into eighths – toss with a bit of olive oil and kosher salt – and throw them into a 400 degree oven for about 5 to 10 minutes. So easy and healthy – and they work great with all kinds of dips and spreads.

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