Mediterranean Baked Eggs With Croutons and Tomatoes

Do you eat eggs at dinner?

Though I almost never eat eggs at breakfast–I’m more of a grains gal to start my day–I am weirdly, unaccountably loyal to them at dinner. I suppose it’s partly because I grew up eating dinner quiches on a regular basis, but partly because eggs have so much going for them. They’re cheap, first of all, and relatively easy to purchase locally. Then there are all their nutrition benefits. With 6 grams of protein, a sizable dose of vitamins D and B12, and only around 70 calories, a single egg packs plenty of nutrition.

Also, the health concerns that used to plague most consumers about eating too many eggs have been shown to be largely unfounded. Whereas in decades gone by, the medical establishment believed that high intake of dietary cholesterol led to high blood cholesterol, we now know that saturated fat and fiber play a far more important role in blood cholesterol levels. So the days of avoiding eggs for the sake of your HDL and LDL are past.

Which is really good news for this amazing Mediterranean Baked Eggs with Croutons and Tomatoes.

This delightful breakfast-lunch-or-dinner dish comes from America’s Test Kitchen’s Complete Mediterranean Cookbook, a fabulous resource I’ve been working my way through since receiving it for my last birthday. If you like Mediterranean flavors (or dig the health perks of a Mediterranean diet), you’re going to love this unique combination of crunchy croutons, garlic-herb roasted tomatoes, tangy feta, and baked eggs. Something about the match of blistered, tender tomatoes against the crunch of croutons and the heft of the eggs has made this one of my new favorite meals.

Made step-wise by baking the croutons and tomatoes at the same time, assembling, and baking again, this recipe may look slightly daunting at first, but ultimately is quite simple once you get the hang of it. Plus, the baking time involved gives you a few extra minutes to toss a light salad–True Food Kitchen’s Kale Salad, perhaps?–to complete the picture of an unforgettable Mediterranean-style meal.

Bring on the eggs for dinner!


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Mediterranean Baked Eggs With Croutons and Tomatoes
A breakfast-lunch-or-dinner standout full of Mediterranean flavor: crunchy croutons, garlic-herb roasted tomatoes, tangy feta, and baked eggs--yum!
Instructions
  1. Preheat oven to 450 degrees. In a large bowl, toss the bread chunks with 2 Tbsp. olive oil and salt and pepper to taste. Grease a 9 x 13 inch baking dish and spread the bread into it in an even layer. Set aside.
  2. In the same large bowl, whisk together 1 1/2 Tbsp. olive oil, minced garlic, oregano, tomato paste, sugar, salt, and pepper. Add cherry tomatoes and stir to coat. Spread evenly on a baking sheet lined with parchment paper, pouring any additional olive oil mixture over tomatoes.
  3. Place both the dish of croutons and the baking sheet of tomatoes in the oven. Bake the croutons for 10 minutes and the tomatoes for 20 minutes.
  4. Once both tomatoes and croutons have baked, pour tomatoes over the croutons and gently stir together, adding an additional 1 Tbsp. olive oil. Using a large spoon, make six shallow indentations in the mixture. Crack one egg into each indentation. Season with salt and pepper. Return the baking dish to the oven for another 12 minutes or until eggs are just set.
  5. Let cool for about 5 minutes, then sprinkle crumbled feta over the top and serve.
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Cauliflower Steak Sandwiches with Garlic-Lime Aioli

Cauliflower is, as they say, “having a moment.” More accurately, it’s having a decade. Everywhere you look, cauliflower versions of food products have cropped up in the last few years, whether it’s cauliflower rice, cauliflower pizza crust, or cauliflower cake. (Yes, really.) Apparently our national fear of carbs and/or gluten has driven us to conclude that cauliflower is the miracle vegetable that will save our dietary souls. I’d say this tweet I saw this morning pretty well sums it up:

 

I haven’t jumped on the cauliflower bandwagon (I still think bread and potatoes have their own nutritional benefits), but cauliflower does boast plenty of nutrients of its own, including fiber, potassium, and vitamin C. So bear with me as I add to the Cauliflower Conversation with these Cauliflower Steak Sandwiches with Garlic-Lime Aioli. I think you’ll forgive me when you taste them.

Cauliflower steak sandwiches have actually been on my mind for about six months. Back in February, our family took a trip to Disneyland. At the Red Rose Taverne in Fantasyland (formerly the Village Haus pizza restaurant) I was trying to be healthy and ordered the Enchanted Cauliflower Sandwich.

And it ROCKED. MY. WORLD.

As described on the menu, it’s a “grilled cauliflower steak, spicy lime aioli, tempura-battered green beans, lettuce and tomato on a toasted roll.” But the description doesn’t do justice to the amazing combination of flavors and textures this plant-based dish had to offer. It was one of the best sandwiches I’ve ever eaten. Ever since, I’ve wanted to re-create it at home, but couldn’t find any copycat recipes online.

Sooooo I had to make my own. I started with roasted cauliflower steaks (I don’t grill; it’s my personal cooking Waterloo)…and seasoned them with lemon juice, olive oil, and red pepper. These cauliflower cross-sections emerge from the oven crispy and sandwich-ready.

From there, whipping together a chili-garlic-lime aioli wasn’t too complex. Added to a toasted ciabatta bun with lettuce, it totally fulfills my Fantasyland-inspired craving. (I will admit, though, that I haven’t gone to the trouble of making tempura-battered green beans like the Red Rose Taverne. I do enjoy putting Snapea crisps on top, however!) Now I don’t have to go all the way to Disney for my favorite sandwich.

But I think I’ll keep going anyway. 😉

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Cauliflower Steak Sandwiches with Garlic-Lime Aioli
Inspired by the Enchanted Cauliflower Sandwich at Disneyland's Red Rose Taverne, this copycat makes a tasty plant-based lunch or dinner.
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
For the cauliflower steaks:
For assembling the sandwiches:
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
For the cauliflower steaks:
For assembling the sandwiches:
Instructions
Make the cauliflower steaks.
  1. Preheat oven to 400 degrees. Slice cauliflower head lengthwise through the core into 4 slabs. (It helps to leave a bit of the core on to hold them together.) Place on greased baking sheet.
  2. In a small bowl, whisk together olive oil, lemon juice, garlic powder, red pepper flakes, and salt and pepper. Brush this mixture on the upward-facing side of the cauliflower. Roast for 15 minutes.
  3. Flip cauliflower steaks and brush the other side with remaining olive oil mixture. Continue roasting another 20 minutes or until browned around the edges.
Meanwhile, make the aioli.
  1. In a measuring cup, combine all aioli ingredients and mix with an immersion blender (or whisk vigorously) until well combined.
Assemble the sandwiches.
  1. Assemble to your liking with cauliflower steaks, aioli, lettuce, and tomato on the toasted ciabatta rolls.
Recipe Notes

A Love Letter to Food original recipe, cauliflower steaks adapted from Allrecipes.com.

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Mashed Potatoes with Goat Cheese and Sage

Here’s a random tidbit: when you start a Google search with the words “how many people do…” Google does NOT assume you are asking it about potatoes and how many pounds feed how many people. No, my friends, Google wants to answer these other, far more intriguing questions:

Because apparently a lot more people want to know how many of us are getting killed by hippos than how many potatoes to buy to feed a crowd. Not sure how to take this, but I feel like it says something about our priorities?

Anyway, though I am (now) a bit curious how many people die annually from hippo attacks, I really did want to know about mashed potato portions, because it’s an area of culinary expertise that eludes me. Mashed potatoes seem like one of those foods that defy boundaries. There’s nothing exact about them. And since they so often appear as just one item in a multi-item meal (Thanksgiving or Christmas dinner, let’s say), anything from a dollop to a pile seems fairly reasonable.

Well, it’s time to settle the score. The OFFICIAL serving size of mashed potatoes, as dictated by the Food and Drug Administration, is 140 grams. Since no one in the U.S. measures their food in grams (get it together, FDA!), allow me to interpret. 140 grams = 5 ounces, which for potatoes equals about 1/2 cup.

Therefore, if you want to make mashed potatoes for eight people, like this recipe does, 5 oz x 8 people = 40 ounces, or 2 1/2 pounds. Assuming no one’s going crazy with a potato free-for-all.

THIS MEANS SOMETHING. THIS IS IMPORTANT.

That’s how, even with creamy goat cheese, whole milk, and a bit of butter, these delicious, sage-kissed mashed potatoes end up with only 200 calories per serving. Portion control, y’all.

This hearty side dish makes a spot-on accompaniment to meat dishes like ham, pork chops, or meatloaf. What favorite meal would YOU serve it with?


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Mashed Potatoes with Goat Cheese and Sage
Mashed potatoes get a flavor makeover with creamy goat cheese and fresh sage in this side dish.
Instructions
  1. Cook potatoes in a large saucepan of boiling water until tender, 12-15 minutes. Drain and return to the pan. Add goat cheese and butter and mash or blend with an immersion blender (the immersion blender does a much nicer job getting a creamy texture!). Add milk and sage continue to mash/blend until smooth. Season with salt and pepper to taste. Serve immediately.
Recipe Notes

Adapted from Bon Appetit.

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Sun Dried Tomato Almond Pesto Pasta with Chicken

Sometimes I think it’s a scandal that sun dried tomatoes don’t cost more. I’ve never made them myself (though, living in the Phoenix area, we’re certainly not short on sun…or dryness…or tomatoes), but I do have a dim sense of how much time and effort go into the end product of these shrivelly red strips. The process goes something like this: 1. Pick tomatoes 2. Wash tomatoes 3. Cut tomatoes 4. Season tomatoes 5. Dry tomatoes in the sun for days on end 6. Package tomatoes. Seems like an awful lot of work–and an awful lot of tomatoes, seeing as how they lose around 90% of their original weight and shrink down to less than half their original size upon drying.

Yet there they are, a whole bag of them for only $3.00 at Trader Joe’s. Isn’t our food system strange?

Despite the seemingly inverse relationship between cost and effort in sun dried tomatoes, I for one am quite thankful for their relative inexpensiveness, because I adoooooore them. Chewy, brightly colored, and tangy-sweet, I happen to think they bring their A-game to any dish they grace.

And wouldn’t you know it, they make a pretty spectacular main ingredient in pesto.

This Sun Dried Tomato Almond Pesto Pasta with Chicken took its place on our family’s weeknight dinner plan last week, and it’s definitely an entree I’ll be making again. Whole grain spaghetti, olive oil, tomatoes, and almonds place it squarely in the Mediterranean Diet category–a category I’ve been known to harp on relentlessly for its many health benefits. (By the way, didja see the new U.S. News and World Report ranking of diets for 2017? The Mediterranean Diet comes in at the top of nearly every category they analyzed.)

Health benefits aside, this chicken pasta boasts excellent taste and can be whipped up in about 30 minutes. Add it to your meal plan this week!


Print Recipe
Sun Dried Tomato Almond Pesto Pasta with Chicken
A Mediterranean chicken dish packed with the healthy goodness of tomatoes, olive oil, and almonds.
Course Main Dish, pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Course Main Dish, pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Instructions
Make the pesto:
  1. Add tomatoes, almonds, olive oil, lemon juice, and garlic to the bowl of a food processor. Process until nearly smooth, then taste and add salt and pepper to your liking. Set pesto aside.
Make the pasta and chicken:
  1. Make the spaghetti according to package directions.
  2. Meanwhile, season chicken on both sides with basil, oregano, salt, pepper, and garlic powder.
  3. In a large nonstick skillet, heat 1 Tbsp. olive oil over medium-high heat. Add seasoned chicken and cook about 4 minutes per side or until internal temperature reaches 165 degrees F.
  4. Serve immediately: assemble entree with any combination of spaghetti, pesto, and chicken you like!
Recipe Notes

A Love Letter to Food Original Recipe.

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BBQ Chicken Stuffed Sweet Potatoes

How about a little tuber education? As I was thinking about this recipe for BBQ Chicken Stuffed Sweet Potatoes, I started doing some research to answer an age-old question: what’s a sweet potato, and what’s a yam? Imagine my surprise when I read in this authoritative article that “sweet potatoes are not a type of yam, and yams are not a type of sweet potato. They are both tuberous root vegetables that come from a flowering plant, but they are not related and actually don’t even have a lot in common.”

WHAT.

Apparently, what I think of as regular old sweet potatoes–the oblong, orange-fleshed vegetables in these photos and commonly found on your Thanksgiving table–are merely “soft” sweet potatoes, as opposed to “firm” sweet potatoes, which have a golden skin and white flesh. Yams, on the other hand, have a black, bark-like skin and purple or red flesh.

And can we just take a moment to say that “flesh” is not the greatest word to describe anything edible.

Regardless of terminology, however, these BBQ Chicken Stuffed Sweet Potatoes are one of my new favorite fall dinners. They’ve got a lot going on: potatoes baked to tender perfection meet sweet barbecue chicken and stretchy melted Monterey Jack (plus some spinach thrown in for extra nutrition). With veggies, starch, and protein all in one package, I’m content to call them a one-dish dinner–or round out the meal with a loaf of rustic bread. They’re also a clever way to use up leftover barbecue chicken, or to make a double-duty dinner out of a large batch of crock pot barbecue chicken earlier in the week.

So whether you call them soft sweet potatoes, firm sweet potatoes, yams, or just “the orange ones,” I think you’ll be calling them a recipe to repeat once you give them a try.


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BBQ Chicken Stuffed Sweet Potatoes
Sweet potatoes are baked to tender perfection and topped with BBQ chicken, spinach, and melty Monterey Jack in this fall favorite!
Instructions
  1. Place chicken breasts in a slow cooker. Top with 1/4 c. barbecue sauce and cook on high for 4 hours. Remove chicken, drain of excess liquid, and shred. Return to slow cooker, stir in remaining 1/2 c. barbecue sauce, and cook an additional 15-30 minutes.
  2. Preheat oven to 400 degrees. Wash sweet potatoes and prick with a fork. Bake about 45 minutes or until potatoes are tender.
  3. While potatoes are cooking, heat olive oil in a large skillet over medium-low heat. Add spinach and saute until wilted, 2-3 minutes. Season with salt and pepper.
  4. Remove potatoes from oven and slice in half lengthwise. Line a baking sheet with foil and place potatoes on it. Mash potatoes lightly and sprinkle with salt, pepper, and chili powder. Top with wilted spinach and shredded chicken. Shred Monterey Jack directly onto potatoes.
  5. Return to oven and bake an additional 5 minutes, or until cheese has melted. Serve immediately.
Recipe Notes

Inspired by Half Baked Harvest.

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