Cardamomandtea.com Website Review

As the year comes to a close, I’m looking back and remembering some of my favorite recipes from 2018. Wishing everyone a happy and healthy It’s so hard to know what kind of recipe to post the week after Christmas. With New Year’s resolutions around the corner, no one really wants to bake, but it’s not time for penitential eating quite yet. And after all the feasting and entertaining, everyone’s a little cooked out too. So I thought I’d post a recipe for something easy, practical, and delicious: a za’atar skillet with wilted spinach and fried eggs. It’s nothing fancy, just a simple breakfast made with simple ingredients. It’s the kind of thing you’d find in your favorite diner—a bed of perfectly crispy potatoes, topped with a few of your favorite veggies, and sunny-side-up eggs (but here, I’ve added za’atar and a yogurt tahini sauce, because I couldn’t resist). While one-pan-wonders are indeed wonderful, I like to use two pans for this, to make sure the spinach doesn’t make the potatoes soggy. But you can use the same pan you used to cook the eggs, which saves on cleanup. If you prefer scrambled, poached, or over-easy, feel free to go with your egg of choice. And if you feel like it, you can even crack them right on top of the potatoes, and throw them under the broiler for a few minutes. If you don’t feel like spinach, most other veggies work wonderfully here—try kale, blistered cherry tomatoes, or zucchini. This recipe is very adaptable, and the basic concept (which you should always remember) is tried and true: dusting neutral oil with a high smoke point (e.g., olive oil, but not extra virgin) Heat 2 to 3 tablespoons oil in a non-stick or well-seasoned cast iron skillet over medium or medium-high heat, until the oil is hot enough couple minutes before stirring them. Stir every couple minutes for about 15 to 20 minutes, until the potatoes are golden brown and cooked through. Once they're done, remove from heat and stir in the za'atar.