cooking for two

This skillet eggs with chorizo and vegetables is a one skillet dish made with eggs, chorizo, and vegetables. Great for breakfast or dinner.

Skillet Eggs with Chorizo and Vegetables

olive oil

onion

red bell pepper,

garlic cloves, finely chopped

cumin (optional)

red pepper flakes (optional)

eggplant,

(almost

Sea salt

water

black pepper

eggs

hot paprika

Heat the oil in a large skillet over medium heat. Add the onion and red bell pepper and stir to coat with the oil. Cover and cook until the onion is softened and barely golden, 7 to 8 minutes.

Uncover, stir in the garlic, cumin, and red pepper flakes, if using, and cook for 1 minute. If using the chorizo, add it now. Stir in the eggplant, cover, and cook until it begins to soften, about 4 minutes.

Stir in the zucchini, season with salt, and cook, uncovered, for 4 more minutes.

Stir in the tomatoes and the water, season with salt and pepper, and simmer until the vegetables are tender and the sauce has thickened slightly, 7 to 8 minutes.

Break the eggs on top of the mixture (or, if your egg cracking leaves a little something to be desired and is prone to leaving stray shell shards, break the eggs into a bowl first and then hold it close to the skillet and slip the eggs into the sauce). Sprinkle the eggs with some paprika and a little salt. Cover the skillet and simmer gently until the eggs are set to your liking, about 5 minutes for runny yolks or a little longer for yolks that are set.

Set the skillet on the table and scoop the eggs and sauce straight from the skillet. Originally published September 16, 2013.

Brew up a tall glass of iced tea in minutes with TASSIMO. Lemon slices, honey, mint and ice cubes turn fresh brewed orange pekoe tea into our Patio-Perfect Iced Tea.

Patio-Perfect Iced Tea

lemon

honey

T DISC Tassimo Tetley® Orange Pekoe Tea

mint leaves

Place lemon slices in large mug or heatproof glass. Add honey.

Use same mug to prepare tea T DISC. Let stand 1 min.

Pour into ice-filled glass. Top with mint.

Sautéed romaine is a quick and healthy side dish that&#039;s gonna upend your notions of what purpose romaine was meant to serve on this planet. Bye bye, salads.

Sautéed Romaine

romaine lettuce (outer leaves discarded)

unsalted butter

Kosher salt

chicken stock

lemon juice (plus more to taste)

pine nuts (toasted)

Place a large, heavy sauté pan over medium-high heat. Gather everything you need for the recipe and have it measured out because once you start, things happen quickly. While it heats, cut the romaine head in quarters lengthwise, leaving the stem end intact. (Alternatively, if you prefer, you can remove the stem end and very roughly chop the lettuce.)

Place 1 tablespoon butter in the pan and when it’s done foaming, add the lettuce and cook, turning frequently with tongs, until nicely browned, about 3 minutes. Season the lettuce with a few pinches kosher salt and then carefully add the chicken stock and lemon juice. When the stock hits the hot pan it will immediately start reducing, and when it's reduced by about half, add the remaining tablespoon butter and stir well to create an emulsion between the butter and the stock. Add the pine nuts and cook just until everything is warmed through.

Arrange the sauteed romaine on a platter, spooning the stock and the pine nuts over the top. Deliver to the table and make people happy.

This quick, tasty, and nutritious Midnight Asparagus and Eggs is just as welcome for dinner or a midnight snack as it is for breakfast.

Midnight Asparagus and Eggs

butter

asparagus, ends trimmed,

onion,

garlic,

red pepper flakes,

freshly-squeezed lemon juice,

Sea salt,

black pepper,

Preheat the broiler on high. Put the butter...

Preheat the broiler on high. Put the butter in a large cast iron or other ovenproof skillet, and put the skillet under the broiler for a couple of minutes, until the butter is melted.

Add the asparagus, onion, garlic, and red pepper...

Add the asparagus, onion, garlic, and red pepper flakes to the skillet and stir. Return the pan to the broiler for about five minutes, until the asparagus is somewhat tender but not fully cooked.

Use a spoon to make four wells in...

Use a spoon to make four wells in the asparagus mixture for the eggs. Carefully crack one egg into each well. Broil for 2-5 more minutes, checking frequently, until the whites are cooked through but the yolks are still runny (or until cooked to your liking).

Remove the skillet from broiler and top with...

Remove the skillet from broiler and top with lemon juice, salt, and pepper. Serve directly from the skillet or transferred to individual plates. This is especially delicious accompanied by some crusty bread or toast!

Rosemary salt

rosemary

sea salt

Line a baking tray (20 x 30 cm) with baking paper and set aside.

Place rosemary into mixing bowl and mill 1 min/speed 8.

Add salt and chop 2 sec/speed 7. Transfer rosemary salt onto prepared baking tray and spread evenly, then leave salt to dry out overnight. Transfer salt into a sealable jar or container to store or wrap with festive ribbon ready to gift to friends and family.

Roti (for two)

g plain flour

g sunflower oil

ghee

Place flour, water, oil and salt into mixing bowl and knead Dough /1 min.

Transfer dough onto a silicone bread mat or floured work surface and shape into a ball. Wrap in silicone bread mat or place into a bowl and cover with plastic wrap or kitchen towel. Allow to rest for 10 minutes.

Divide dough into 4 equal pieces (approx. 50 g each). On silicone bread mat or a lightly floured work surface, use a rolling pin to roll each ball of dough into a thin circle (approx. 15 cm).

Place a large non-stick frying pan over medium-high heat. Working 1 at a time, place roti into frying pan and fry for 50 seconds or until black dots appear underneath. Flip over and fry for another 30 seconds or until black dots appear. Flip roti again, allowing it to puff up. Using the back of a spoon, gently press down on puffed sections to press air into the flattened part of the roti. Transfer onto a plate, and brush with a thin layer of melted ghee. Cover with aluminium foil while frying remaining roti. Serve warm.

Teriyaki chicken thighs

ginger

g soy sauce

g honey

g brown sugar

g rice wine vinegar

⅛ tsp chilli powder

g sake

chicken thighs

g lemon juice

tsp cornflour

sesame seeds

spring onion/shallot

½ fresh long red chilli

Place ginger into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add soy sauce, honey, sugar, vinegar, chilli powder and sake into mixing bowl and heat 1 min/90°C/speed 5. Transfer into a bowl, add chicken thighs and mix well. Cover with plastic wrap and place into refrigerator to marinate for minimum 30 minutes. Clean and dry mixing bowl.

Drain excess marinade from chicken thighs into a jug and place, side by side, into a snap lock bag (18 x 16.5 cm - see Tips) and seal leaving a gap of approx. 3 cm still open. Set marinade aside. Fill sink or a large container with water. Slowly submerge bag into the water (pressure from the water will force the air out), sealing the bag closed just before it is completely submerged. Place bag into simmering basket, ensuring it sits on the bottom of the basket.

Place water and lemon juice into mixing bowl and start Sous-vide /15 min/75°C.

Insert simmering basket with bag, ensuring bag is completely covered with water (water should be able to circulate around the bag) and start Sous-vide /1 h/75°C. Remove simmering basket with aid of spatula and discard cooking water.

Carefully cut corner of snap lock bag and pour meat juices into mixing bowl. Add reserved marinade and cornflour, then cook 5 min/120°C/speed 2.5, place simmering basket instead of measuring cup onto mixing bowl lid. Meanwhile, using a paper towel, pat cooked chicken thighs dry and set aside.

Place a non-stick frying pan over medium-high heat. Add oil and place cooked chicken thighs, skin side down, into frying pan (chicken should not sizzle) and allow to cook for 5 minutes on each side or until skin is crisp (see Tips) and chicken is cooked through. Add sauce and cook for 30-40 seconds. Garnish with toasted sesame seeds, spring onion/shallot and chilli slices to serve.

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Skillet Eggs with Chorizo and Veget...

Patio-Perfect Iced Tea

Sautéed Romaine

Midnight Asparagus and Eggs

Rosemary salt

Roti (for two)

Teriyaki chicken thighs

Top 7 cooking for two recipes from across the web

The most viewed cooking for two recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skillet Eggs with Chorizo and Veget...

Patio-Perfect Iced Tea

Sautéed Romaine

Midnight Asparagus and Eggs

Rosemary salt

Roti (for two)

Teriyaki chicken thighs

The most viewed cooking for two recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine