Masala & Cheddar Skillet Eggs

Breakfast · Brunch Dishes

Masala & Cheddar Skillet Eggs

Tomato, onion and ginger cook down before the eggs go into this skillet scramble. Cumin and jalapeño bring warmth, while cheddar melts through the curds. Serve it with tortillas or toast and a squeeze of lime.
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Serves
4 servings

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About this recipe.

Soft scrambled eggs with tomato, ginger, jalapeño and cumin, finished with cheddar and fresh herbs.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter (divided)
  • 1 medium red onion (cut into 1/2-inch pieces)
  • 1 plum tomato (seeded and coarsely chopped)
  • 1 jalapeño (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 1 1 1/2-inch piece ginger (peeled and finely chopped)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
  • 1 teaspoon ground cumin
  • 8 large eggs (beaten)
  • 2 oz sharp cheddar (coarsely grated)
  • flaky sea salt (to taste)
  • 1 radish (trimmed and thinly sliced)
  • 1/2 cup cilantro and/or mint leaves (tender cilantro stems may be included)
  • warm corn tortillas or toasted country bread (for serving)
  • lime wedges (for serving)

Cook the vegetables before the eggs

Letting the tomato and onion soften first avoids watery eggs. Broad folds give larger curds and distribute the cheese without breaking everything into tiny pieces.

At the table

Bring the skillet to the table and let everyone tuck the eggs into tortillas or pile them onto toast.

The cooking plan

How to make Masala & Cheddar Skillet Eggs.

  1. Heat the oil with 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion, tomato, jalapeño, garlic and ginger. Season with the measured kosher salt and cumin. Stir often for 5–8 minutes, until the vegetables soften and the garlic starts to color at the edges.

  2. Melt in the remaining 2 tablespoons butter and spread the vegetables evenly across the pan. Pour in the beaten eggs and scatter the cheddar over them. Leave for about 1 minute, until the edges begin to set.

  3. Use a heatproof spatula to fold the eggs in broad strokes, lifting cooked portions and turning them over. Continue for about 2 minutes or as needed until the eggs are set throughout and reach 160°F.

  4. Remove from the heat and finish with flaky salt to taste, radish and herbs. Serve with warm tortillas or toast and lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Masala & Cheddar Skillet Eggs

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Soft scrambled eggs with tomato, ginger, jalapeño and cumin, finished with cheddar and fresh herbs.
Print Recipe
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter divided
  • 1 medium red onion cut into 1/2-inch pieces
  •  
    1 Plum Tomatoes seeded and coarsely chopped
  •  
    1 jalapeño finely chopped
  • 3 garlic cloves finely chopped
  • Fresh ginger roots with a cut piece showing the yellow interior1 1 1/2-inch piece ginger peeled and finely chopped
  • Light irregular kosher salt flakes in a small white bowl1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
  • 1 teaspoon ground cumin
  • 8 large eggs beaten
  •  
    2 oz sharp cheddar coarsely grated
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt to taste
  •  
    1 radish trimmed and thinly sliced
  •  
    ½ cup cilantro and/or mint leaves tender cilantro stems may be included
  •  
    warm corn tortillas or toasted country bread for serving
  • Fresh green lime wedges beside a whole limelime wedges for serving

Equipment

Non-Stick Skillet
Instant-read thermometer
Knife and cutting board
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oil with 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion, tomato, jalapeño, garlic and ginger. Season with the measured kosher salt and cumin. Stir often for 5–8 minutes, until the vegetables soften and the garlic starts to color at the edges.
  2. Melt in the remaining 2 tablespoons butter and spread the vegetables evenly across the pan. Pour in the beaten eggs and scatter the cheddar over them. Leave for about 1 minute, until the edges begin to set.
  3. Use a heatproof spatula to fold the eggs in broad strokes, lifting cooked portions and turning them over. Continue for about 2 minutes or as needed until the eggs are set throughout and reach 160°F.
  4. Remove from the heat and finish with flaky salt to taste, radish and herbs. Serve with warm tortillas or toast and lime wedges.

Notes

Use the timing as a guide and cook the eggs until set throughout.

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Coconut White Beans with Sweet Potato & Greens

Dinner · Lunch

Coconut White Beans with Sweet Potato & Greens

White beans, sweet potato and leafy greens simmer in coconut milk over a ginger, tomato and chile base. Crisp pan-toasted bread makes a useful companion for the creamy broth.
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6 servings

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About this recipe.

Creamy coconut beans and greens with a blended ginger-chile base and golden baguette toasts.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 medium onion (coarsely chopped)
  • 1 plum tomato (coarsely chopped)
  • 3 garlic cloves
  • 1 1-inch piece ginger (scrubbed)
  • 2 red Thai chiles (or 1 Fresno chile)
  • 3 tablespoons extra-virgin olive oil (divided, plus more to serve)
  • 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton kosher salt, divided, plus more to taste)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 13.5-oz can unsweetened coconut milk
  • 2 cups water
  • 1 medium sweet potato (peeled and cut into 1/4-inch rounds)
  • 1 large bunch Swiss chard or Tuscan kale (ribs and stems removed, leaves coarsely chopped)
  • 2 15-oz cans butter, gigante or cannellini beans (rinsed and drained)
  • 2 tablespoons fresh lemon juice (plus more to taste)
  • 1 baguette (cut diagonally into 1-inch slices)
  • flaky sea salt (to finish)

Start with a concentrated flavor base

Cooking the blended vegetables until thick gives the coconut broth a fuller flavor. Slice the sweet potato evenly so it softens at the same pace throughout the skillet.

At the table

Set the toasts beside the bowls so they stay crisp until dipped into the broth.

The cooking plan

How to make Coconut White Beans with Sweet Potato & Greens.

  1. Blend the onion, tomato, garlic, ginger and chiles into a smooth puree. Heat 1 tablespoon oil in a large deep skillet over medium heat. Add the puree and half the measured kosher salt. Cook for 12–16 minutes, stirring now and then, until the water has cooked off and the mixture thickens into a paste.

  2. Stir in the coriander, cumin and remaining measured kosher salt. Add the coconut milk and water. Raise the heat to medium-high and bring to a boil. Add the sweet potato and cook for 10–12 minutes, stirring occasionally, until tender.

  3. Fold in the greens and drained beans. Cook for about 4 minutes, until the greens have wilted and the beans are hot. Remove from the heat, stir in the lemon juice and adjust the seasoning.

  4. Meanwhile, heat 1 tablespoon oil in another large skillet over medium-high heat. Toast half the baguette slices for about 2 minutes on each side. Add the remaining tablespoon oil and repeat with the rest of the bread.

  5. Ladle the beans and greens into bowls. Finish with flaky salt and a little extra oil if desired, and serve with the toasts.

Let’s cook

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Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Coconut White Beans with Sweet Potato & Greens

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Creamy coconut beans and greens with a blended ginger-chile base and golden baguette toasts.
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Servings: 6 servings
Course: Dinner, Lunch
Cuisine: East African-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 medium onion coarsely chopped
  •  
    1 Plum Tomatoes coarsely chopped
  • 3 garlic cloves
  • Fresh ginger roots with a cut piece showing the yellow interior1 1-inch piece ginger scrubbed
  •  
    2 red Thai chiles or 1 Fresno chile
  • 3 tablespoons extra-virgin olive oil divided, plus more to serve
  • Light irregular kosher salt flakes in a small white bowl2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt, divided, plus more to taste
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  •  
    1 13.5-oz can unsweetened coconut milk
  • 2 cups water
  •  
    1 medium sweet potato peeled and cut into 1/4-inch rounds
  •  
    1 large bunch Swiss chard or Tuscan kale ribs and stems removed, leaves coarsely chopped
  •  
    2 15-oz cans butter, gigante or cannellini beans rinsed and drained
  • 2 tablespoons fresh lemon juice plus more to taste
  •  
    1 baguette cut diagonally into 1-inch slices
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt to finish

Equipment

Large skillet
Knife and cutting board
Spatula
Stirring spoon
Stirring spoon
Blender
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Blend the onion, tomato, garlic, ginger and chiles into a smooth puree. Heat 1 tablespoon oil in a large deep skillet over medium heat. Add the puree and half the measured kosher salt. Cook for 12–16 minutes, stirring now and then, until the water has cooked off and the mixture thickens into a paste.
  2. Stir in the coriander, cumin and remaining measured kosher salt. Add the coconut milk and water. Raise the heat to medium-high and bring to a boil. Add the sweet potato and cook for 10–12 minutes, stirring occasionally, until tender.
  3. Fold in the greens and drained beans. Cook for about 4 minutes, until the greens have wilted and the beans are hot. Remove from the heat, stir in the lemon juice and adjust the seasoning.
  4. Meanwhile, heat 1 tablespoon oil in another large skillet over medium-high heat. Toast half the baguette slices for about 2 minutes on each side. Add the remaining tablespoon oil and repeat with the rest of the bread.
  5. Ladle the beans and greens into bowls. Finish with flaky salt and a little extra oil if desired, and serve with the toasts.

Notes

Makes 4 generous bowls or 6 smaller servings.
Split the measured kosher salt equally between the puree and coconut milk stages. Use the listed amount for your salt brand.

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Golden Fried Peach Hand Pies

American Cuisine · Desserts

Golden Fried Peach Hand Pies

These small peach pies are sealed into half-moons and fried until the pastry is golden. Cook the fruit filling first and let it cool completely; a thick, cool filling is much easier to keep inside the crimped edges.
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Serves
12 pies

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About this recipe.

Buttery pastry pockets with a thick peach-lemon filling and a light dusting of powdered sugar.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Peach filling

  • 1 lb peaches (peeled and cut into 1/4-inch pieces; fresh or slightly thawed frozen)
  • 1/3 cup granulated sugar
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton kosher salt)

Pastry and frying

  • 2 teaspoons granulated sugar
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
  • 2 1/2 cups all-purpose flour (313 g, plus more for rolling)
  • 1/2 cup cold unsalted butter (1 stick, cut into 1-inch pieces)
  • 2 tablespoons apple cider vinegar
  • 7 tablespoons ice water (1/4 cup plus 3 tablespoons)
  • vegetable oil (about 3 cups, enough for a 1/2-inch depth in the pan)
  • powdered sugar (for finishing)

The seal matters as much as the filling

A jam-like filling puts less moisture against the pastry. Keep the butter and dough cold, then press the seams firmly before the filled pies go back into the refrigerator.

At the table

Serve the pies warm after they have drained and cooled enough to handle. Add powdered sugar at the last moment.

The cooking plan

How to make Golden Fried Peach Hand Pies.

  1. Put all the filling ingredients in a medium heavy saucepan over medium-low heat. Stir occasionally with a heatproof spatula for 45–60 minutes, until the fruit is soft and its juices have reduced to a thick, chunky jam. Take off the heat and let it cool completely.

  2. While the fruit cooks, whisk the pastry sugar, measured pastry salt and flour together. Cut or rub in the cold butter until the largest pieces are about pea-size. Mix in the vinegar, then drizzle over the ice water and bring the mixture together into a shaggy dough.

  3. Turn the dough onto a lightly floured surface and gather it into a ball. Divide in half, flatten into disks, wrap and refrigerate for at least 15 minutes.

  4. Roll one disk at a time to 1/8 inch thick. Cut 5-inch circles, rerolling the scraps to make about 12–13 circles in total. Put a heaping tablespoon of cooled filling on one side of each circle. Dampen the edges with water, fold over and press firmly with a fork to seal. Refrigerate the filled pies on a lined baking sheet for about 15 minutes, until firm.

  5. Pour oil into a large heavy skillet to a depth of 1/2 inch and attach a frying thermometer. Heat to 340°F over medium-high heat. Fry in 3–4 batches, keeping the waiting pies refrigerated. Turn with tongs about every 2 minutes and adjust the heat to keep the oil at 340°F. Cook for about 13–15 minutes per batch, until crisp and golden. Remove any pie that starts to split.

  6. Drain on paper towels. Dust with powdered sugar shortly before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Golden Fried Peach Hand Pies

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Buttery pastry pockets with a thick peach-lemon filling and a light dusting of powdered sugar.
Print Recipe
Servings: 12 pies
Course: Dessert
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Peach filling
  •  
    1 lb peaches peeled and cut into 1/4-inch pieces; fresh or slightly thawed frozen
  • ⅓ cup granulated sugar
  • Finely grated yellow lemon zest beside a partly zested lemon1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • Light irregular kosher salt flakes in a small white bowl½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton kosher salt
Pastry and frying
  • 2 teaspoons granulated sugar
  • Light irregular kosher salt flakes in a small white bowl1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
  • 2 ½ cups all-purpose flour 313 g, plus more for rolling
  • ½ cup cold unsalted butter 1 stick, cut into 1-inch pieces
  • Cloudy golden apple cider vinegar in a glass bottle and prep bowl2 tablespoons apple cider vinegar
  •  
    7 tablespoons ice water 1/4 cup plus 3 tablespoons
  • vegetable oil about 3 cups, enough for a 1/2-inch depth in the pan
  • Fine white powdered confectioners sugar in a prep bowlpowdered sugar for finishing

Equipment

Saucepan
Saucepan
Large skillet
Digital kitchen scale — equipment illustration
Kitchen scale
Candy and frying thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Rimmed baking sheet
Tongs
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put all the filling ingredients in a medium heavy saucepan over medium-low heat. Stir occasionally with a heatproof spatula for 45–60 minutes, until the fruit is soft and its juices have reduced to a thick, chunky jam. Take off the heat and let it cool completely.
  2. While the fruit cooks, whisk the pastry sugar, measured pastry salt and flour together. Cut or rub in the cold butter until the largest pieces are about pea-size. Mix in the vinegar, then drizzle over the ice water and bring the mixture together into a shaggy dough.
  3. Turn the dough onto a lightly floured surface and gather it into a ball. Divide in half, flatten into disks, wrap and refrigerate for at least 15 minutes.
  4. Roll one disk at a time to 1/8 inch thick. Cut 5-inch circles, rerolling the scraps to make about 12–13 circles in total. Put a heaping tablespoon of cooled filling on one side of each circle. Dampen the edges with water, fold over and press firmly with a fork to seal. Refrigerate the filled pies on a lined baking sheet for about 15 minutes, until firm.
  5. Pour oil into a large heavy skillet to a depth of 1/2 inch and attach a frying thermometer. Heat to 340°F over medium-high heat. Fry in 3–4 batches, keeping the waiting pies refrigerated. Turn with tongs about every 2 minutes and adjust the heat to keep the oil at 340°F. Cook for about 13–15 minutes per batch, until crisp and golden. Remove any pie that starts to split.
  6. Drain on paper towels. Dust with powdered sugar shortly before serving.

Notes

Have a frying thermometer ready and use a pan with ample room above the oil. Keep water away from the hot oil.
Seal the edges thoroughly and avoid overfilling; loose seams can let the filling escape during frying.
This makes about 12 pies; rerolling may yield a thirteenth. Allow for cooling, two chilling periods and several batches of frying; no complete total time is specified.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Corn & Cotija Jalapeño Poppers

Appetizers · Snacks

Corn & Cotija Jalapeño Poppers

These stuffed jalapeños borrow corn, salty cheese and lime from elote-style flavors. The filling combines yogurt and cream cheese with scallions and garlic, then bakes until set inside the peppers.
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Total
50 minutes
Serves
8 servings

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About this recipe.

Roasted jalapeño halves filled with corn, cotija, lime and a creamy yogurt-cheese mixture.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 8 large jalapeños
  • 1 cup plain whole-milk Greek yogurt
  • 1/2 cup yellow corn kernels (thaw if frozen)
  • 1/2 cup crumbled cotija or feta
  • 1/2 cup thinly sliced scallions
  • 1/4 cup cream cheese (at room temperature)
  • 1/4 cup mayonnaise
  • 3 garlic cloves (finely grated)
  • 1 1/2 teaspoons finely grated lime zest
  • 1 teaspoon kosher salt (divided)
  • chopped fresh cilantro (for finishing)
  • ranch dressing (optional, for serving)

Corn-filled bites for sharing

Use large peppers with enough room for a spoonful of filling. The corn gives the creamy center some texture, and the lime zest adds aroma without making the mixture watery.

At the table

Arrange the slightly cooled peppers on a platter and put any dipping sauce in a separate bowl.

The cooking plan

How to make Corn & Cotija Jalapeño Poppers.

  1. Heat the oven to 400°F. Split each jalapeño lengthwise, leaving the stem attached where possible. Scoop out the seeds and pale membranes; use gloves when handling the cut peppers and avoid touching your face.

  2. Mix the yogurt, corn, crumbled cheese, scallions, softened cream cheese, mayonnaise, garlic, lime zest and 3/4 teaspoon salt in a bowl until evenly combined.

  3. Set the pepper halves cut-side up on a rimmed baking sheet. Sprinkle with the remaining 1/4 teaspoon salt. Pack a heaping tablespoon of filling into each half, mounding it slightly.

  4. Bake for 18–22 minutes, until the filling is set and beginning to turn golden. For more color, broil for 2–3 minutes while watching closely.

  5. Let the peppers stand for 10 minutes. Scatter with cilantro and serve with ranch dressing if you like.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Corn & Cotija Jalapeño Poppers

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Roasted jalapeño halves filled with corn, cotija, lime and a creamy yogurt-cheese mixture.
Print Recipe
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mexican-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    8 large jalapeños
  • 1 cup plain whole-milk Greek yogurt
  •  
    ½ cup yellow corn kernels thaw if frozen
  •  
    ½ cup crumbled cotija or feta
  •  
    ½ cup thinly sliced scallions
  • A block of soft white cream cheese with a creamy smear on a plate¼ cup cream cheese at room temperature
  • ¼ cup mayonnaise
  • 3 garlic cloves finely grated
  •  
    1 ½ teaspoons finely grated lime zest
  • 1 teaspoon kosher salt divided
  •  
    chopped fresh cilantro for finishing
  • ranch dressing optional, for serving

Equipment

Knife and cutting board
Mixing bowl
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 400°F. Split each jalapeño lengthwise, leaving the stem attached where possible. Scoop out the seeds and pale membranes; use gloves when handling the cut peppers and avoid touching your face.
  2. Mix the yogurt, corn, crumbled cheese, scallions, softened cream cheese, mayonnaise, garlic, lime zest and 3/4 teaspoon salt in a bowl until evenly combined.
  3. Set the pepper halves cut-side up on a rimmed baking sheet. Sprinkle with the remaining 1/4 teaspoon salt. Pack a heaping tablespoon of filling into each half, mounding it slightly.
  4. Bake for 18–22 minutes, until the filling is set and beginning to turn golden. For more color, broil for 2–3 minutes while watching closely.
  5. Let the peppers stand for 10 minutes. Scatter with cilantro and serve with ranch dressing if you like.

Notes

Eight whole jalapeños make 16 filled halves, allowing 2 halves per serving.
Pepper heat varies. Removing the pale membranes reduces some of the heat but does not make a hot jalapeño mild.
For an air-fryer alternative, cook filled peppers at 375°F for about 7–10 minutes, until browned and set, using batches so the basket is not crowded.

Tried this recipe?

Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Green Curry Chickpeas & Baked Eggs

Breakfast · Brunch Dishes

Green Curry Chickpeas & Baked Eggs

This green curry starts with cilantro, parsley, ginger, black pepper and Scotch bonnet blended into a fragrant paste. Chickpeas simmer in the sauce before eggs bake in little wells, and lime-dressed cucumbers bring a cool finish.
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Serves
4 servings

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About this recipe.

Chickpeas and eggs in a Caribbean-inspired herb curry, finished with lime-dressed cucumbers.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Curry paste

  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon curry powder
  • 1 tablespoon Diamond Crystal kosher salt (or 1 3/4 teaspoons Morton kosher salt)
  • 1 1/2 teaspoons black peppercorns
  • 1/2 bunch cilantro (leaves and stems)
  • 1/2 small bunch parsley (leaves and stems)
  • 3 scallions (trimmed)
  • 1 3-inch piece ginger (peeled and cut into 1-inch pieces)
  • 1 small Scotch bonnet or habanero chile (stem removed)

Chickpeas and eggs

  • 1 lime (zest and juice)
  • 2 small cucumbers (thinly sliced)
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton kosher salt, plus more to season eggs)
  • 3 tablespoons extra-virgin olive oil
  • 1 15-oz can chickpeas (rinsed and drained)
  • 1 cup water
  • 6 large eggs (use pasteurized shell eggs if serving with soft yolks)
  • lime wedges (for serving)

Herbs at the center of the skillet

The green paste carries the flavor through the chickpeas. Black pepper and Scotch bonnet provide different kinds of heat, while the cucumber topping adds acidity and crunch.

At the table

Bring the skillet to the table with warm flatbread or rice, keeping the lime wedges within reach.

The cooking plan

How to make Green Curry Chickpeas & Baked Eggs.

  1. Blend all the curry paste ingredients until smooth, including the herb stems. Keep the prepared paste nearby. Heat the oven to 450°F.

  2. Combine the lime zest and juice, cucumber slices, chopped cilantro and the measured topping salt in a bowl. Set aside while the chickpeas cook.

  3. Warm the 3 tablespoons oil in a large ovenproof skillet over medium heat. Add all the curry paste and cook for about 5 minutes, stirring occasionally, until fragrant and the oil begins to separate.

  4. Stir in the chickpeas to coat them with the paste, then add the water. Bring the saucy mixture to a simmer and take the skillet off the heat.

  5. Make 6 wells with a spoon and crack an egg into each. Season the eggs lightly with salt. Bake uncovered, checking from about 5 minutes. For ordinary shell eggs, continue until whites and yolks are firm; the egg portion should reach 160°F. If you prefer soft yolks, use pasteurized shell eggs.

  6. Top with the cucumber mixture and serve with lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Green Curry Chickpeas & Baked Eggs

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Chickpeas and eggs in a Caribbean-inspired herb curry, finished with lime-dressed cucumbers.
Print Recipe
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Caribbean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Curry paste
  • ½ cup extra-virgin olive oil
  •  
    1 tablespoon curry powder
  • Light irregular kosher salt flakes in a small white bowl1 tablespoon Diamond Crystal kosher salt or 1 3/4 teaspoons Morton kosher salt
  •  
    1 ½ teaspoons black peppercorns
  • ½ bunch cilantro leaves and stems
  • ½ small bunch parsley leaves and stems
  • 3 scallions trimmed
  • Fresh ginger roots with a cut piece showing the yellow interior1 3-inch piece ginger peeled and cut into 1-inch pieces
  •  
    1 small Scotch bonnet or habanero chile stem removed
Chickpeas and eggs
  • 1 lime zest and juice
  •  
    2 small cucumbers thinly sliced
  •  
    2 tablespoons chopped cilantro
  • Light irregular kosher salt flakes in a small white bowl½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton kosher salt, plus more to season eggs
  • 3 tablespoons extra-virgin olive oil
  •  
    1 15-oz can chickpeas rinsed and drained
  • 1 cup water
  • 6 large eggs use pasteurized shell eggs if serving with soft yolks
  • Fresh green lime wedges beside a whole limelime wedges for serving

Equipment

Ovenproof skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Blend all the curry paste ingredients until smooth, including the herb stems. Keep the prepared paste nearby. Heat the oven to 450°F.
  2. Combine the lime zest and juice, cucumber slices, chopped cilantro and the measured topping salt in a bowl. Set aside while the chickpeas cook.
  3. Warm the 3 tablespoons oil in a large ovenproof skillet over medium heat. Add all the curry paste and cook for about 5 minutes, stirring occasionally, until fragrant and the oil begins to separate.
  4. Stir in the chickpeas to coat them with the paste, then add the water. Bring the saucy mixture to a simmer and take the skillet off the heat.
  5. Make 6 wells with a spoon and crack an egg into each. Season the eggs lightly with salt. Bake uncovered, checking from about 5 minutes. For ordinary shell eggs, continue until whites and yolks are firm; the egg portion should reach 160°F. If you prefer soft yolks, use pasteurized shell eggs.
  6. Top with the cucumber mixture and serve with lime wedges.

Notes

This is a Caribbean-inspired herb curry, rather than a Thai green curry paste recipe.
The full prepared curry paste is used in the skillet. Salt quantities specify Diamond Crystal or Morton because their volume measurements differ.
No complete timing is specified. Baking depends on the skillet, egg temperature and desired doneness.

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Skillet Polenta with Tomato & White Beans

Dinner · Main Dishes

Skillet Polenta with Tomato & White Beans

A tube of cooked polenta makes this skillet dinner practical for a weeknight. The tomato and white bean sauce simmers on the stove, then the polenta goes under the broiler for a browned finish.
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Serves
4 servings

Bring it to the table

About this recipe.

Ready-cooked polenta rounds browned over a chunky tomato and white bean sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 28-oz can whole peeled tomatoes (with their juices)
  • 3 tablespoons olive oil (divided)
  • 1 yellow onion (finely chopped; about 1 1/2 cups)
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt (divided)
  • 1 15.5-oz can navy or great northern beans (drained and rinsed)
  • 1 cup water
  • 1 18-oz tube plain cooked polenta (cut into 1/2-inch rounds)
  • finely chopped flat-leaf parsley (for serving)
  • flaky sea salt (to taste, for serving)

One skillet, two textures

Mashing some of the beans gives the tomatoes a thicker base, while the remaining beans stay whole. The polenta rounds sit partly above the sauce so their tops can brown.

At the table

Spoon the sauce around the polenta and add a simple salad alongside.

The cooking plan

How to make Skillet Polenta with Tomato & White Beans.

  1. Tip the tomatoes and their juices into a bowl and crush them by hand. Warm 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Cook the onion for 6–8 minutes, stirring often, until golden.

  2. Stir in the oregano and 1/2 teaspoon kosher salt for about 30 seconds. Add the tomatoes and simmer for 15 minutes, stirring occasionally.

  3. Add the beans, water and remaining 1/2 teaspoon kosher salt. Simmer for 6–8 minutes, stirring and crushing about half the beans to thicken the sauce. Meanwhile, heat the broiler with a rack about 6 inches below it.

  4. Set the polenta rounds into the sauce, overlapping them slightly. Brush the tops with 1 tablespoon oil. Broil for 4–6 minutes, watching closely, until the sauce bubbles and the polenta browns in spots.

  5. Finish with parsley, a little flaky salt to taste and the remaining tablespoon of olive oil. Serve from the skillet.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Skillet Polenta with Tomato & White Beans

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Ready-cooked polenta rounds browned over a chunky tomato and white bean sauce.
Print Recipe
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    1 28-oz can whole peeled tomatoes with their juices
  • 3 tablespoons olive oil divided
  • 1 yellow onion finely chopped; about 1 1/2 cups
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt divided
  •  
    1 15.5-oz can navy or great northern beans drained and rinsed
  • 1 cup water
  •  
    1 18-oz tube plain cooked polenta cut into 1/2-inch rounds
  •  
    finely chopped flat-leaf parsley for serving
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt to taste, for serving

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Pastry brush
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Tip the tomatoes and their juices into a bowl and crush them by hand. Warm 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Cook the onion for 6–8 minutes, stirring often, until golden.
  2. Stir in the oregano and 1/2 teaspoon kosher salt for about 30 seconds. Add the tomatoes and simmer for 15 minutes, stirring occasionally.
  3. Add the beans, water and remaining 1/2 teaspoon kosher salt. Simmer for 6–8 minutes, stirring and crushing about half the beans to thicken the sauce. Meanwhile, heat the broiler with a rack about 6 inches below it.
  4. Set the polenta rounds into the sauce, overlapping them slightly. Brush the tops with 1 tablespoon oil. Broil for 4–6 minutes, watching closely, until the sauce bubbles and the polenta browns in spots.
  5. Finish with parsley, a little flaky salt to taste and the remaining tablespoon of olive oil. Serve from the skillet.

Notes

Use ready-cooked polenta sold in a tube; dry cornmeal cannot be substituted directly in this method.
Use a skillet whose pan and handle are rated for broiling.
Allow time for the full sequence: 6–8 minutes for the onion, 15 minutes for tomatoes, 6–8 minutes with beans, and 4–6 minutes under the broiler, plus preparation. A 35-minute total would not cover all of those steps.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.