Top Ten Most Viewed Recipes at Stirring the Pot!

In January of 2025, my blog turned 16 years old! Over the years I've written 1,214 posts and made at least 1220 or so recipes. Recently, I've been looking at my stats to see what recipes have been viewed the most and thought it would be fun to do a roundup of the TOP TEN MOST VIEWED RECIPES ON MY SITE. 

Once I compiled the list I studied the results and came up with some observations. One, all these recipes use normal, everyday ingredients. Two, there were also somewhat budget-friendly. Three, they all make the most of simple ingredients. Each one of these recipes can be made by anyone. Some may take a little time, but all are very approachable.

So here we are...16 years, 1214 posts, and 1225 recipes later. THE TOP TEN MOST VIEWED RECIPES of all time here at Stirring the Pot. Please click on the recipe title to be directed back to the original post.

Ina Garten's Roasted Sausages, Peppers, & Onions

The NUMBER ONE MOST VIEWED recipe of all time, here at Stirring the Pot is Ina Garten's Roasted Sausages, Peppers, & Onions. Funny enough, sausage with peppers and onions has always been one of my favorite dishes to eat. It seems like it's also a big favorite with others. Ina's version is the best around and perfect for weeknights as everything roasts right on two sheet pans in the oven. Easy to put together and easy clean up makes this dish a winner. Full of flavor and oh so delicious. 

Yotam Ottolenghi's Falafel with Spiced Chickpeas and Fresh Vegetable Salad

This recipe for Ottolenghi's Falafel comes in at the NUMBER TWO MOST VIEWED recipe here on Stirring the Pot and although it is time consuming to make, it is quite delicious! Ottolenghi has a knack for creating dishes with the most wonderful flavors and textures. This dish is no exception: crispy falafel with fluffy pita break and crunchy fresh vegetables...it's hard to go wrong here.

Jamie Oliver's Nasi Goreng

 

I remember making this dish one day back in 2016. I didn't have much to eat, but I just happened to have the ingredients for Jamie Oliver's Nasi Goreng and I threw this together on a whim. Who knew it would be the THIRD MOST VIEWED recipe on my blog? This is a delicious combination of basmati rice with onions, garlic, ginger, chiles, snap peas, hot sauce, and soy sauce all topped with a crispy bubbly frie degg, drizzled with more hot sauce and garnished with quick pickles. If that doesn't wake you up first thing in the morning then I don't know what will! 

Meeting Giada De Laurentiis and her Chocolate Rice Pudding

 

Way back in 2010, I had the opportunity to meet Giada De Laurentiis, watch her do a live cooking demo, and have her sign my copy of Giada's Family Dinners. I shared my experience, as well as the photos, and since Giada loves chocolate, I made her Chocolate Rice Pudding. The Chocolate Rice Pudding is a good dessert, but I think the views are there to see the pictures and stories Giada shared. This was certainly a big highlight in my life with food. Such fun!

 

Jamie Oliver's Ground Beef Wellington

 

At first I was surprised to see Jamie Oliver make the top ten list twice, but the more I looked at the list of most viewed dishes, the more I noticed the recipes were all economical, ingredients that people were likely to have on hand. If you notice, many of these recipes are extremely affordable and downright budget-friendly. But we've arrived at the NUMBER FIVE MOST VIEWED recipe and we have Ground Beef Wellington! This recipe is so simple and delicious, ground beef with veggies and seasonings placed into two sheets of puff pastry, rolled, and baked. Its so easy that almost anyone can do it and the presentation is great! It elevates ground beef in a way that makes it feel so special and yet it's easy enough to do on a weeknight!  

Jacques Pepin's Crepes filled with Strawberries and Topped with Cream

 

When I was a kid, my friend's parents would make all us girls crepes for breakfast after every sleepover. It is such a core memory and I'm so happy that Pepin's crepes are the SIXTH MOST VIEWED recipe on my site! It just makes my heart happy. These crepes are delicious and you can fill them with sweet or savory fillings. This is definitely a recipe that everyone should try!

Ina Garten's Kielbasa with Mustard Dip

In the heart of the pandemic, Ina Garten released her cookbook, Modern Comfort Food, and it was certainly a bright spot during a difficult time. One of the first recipes I made from the book were her Kielbasa Bites with Mustard Dip and it was a big hit! I am so glad this recipe is the SEVENTH MOST VIEWED recipe on my site. It is so quick and delicious! Simply cut up some kielbasa, fry it until crisp and then dunk it in a mustard dip made with mayonnaise, Dijon mustard, whole grain mustard, and horseradish. So many times people go out of the way to make really expensive appetizers and this one is so economical and people can't get enough of it!

Madhur Jaffrey's Butter Chicken

I think everyone loves a saucy chicken over rice dish, and it turns out Madhur Jaffrey's Butter Chicken is my EIGHTH MOST VIEWED recipe of all time. Chunks of chicken breast in a creamy sauce made with tomato puree, garlic, ginger, garam masala, chili, cayenne, coriander, lemon juice, and cumin make for one comforting and quite beautiful meal.  

Ina Garten's Old-Fashioned Apple Crisp

 

Fitting my theory, Ina Garten's Old-Fashioned Apple Crisp uses ingredients that most people have on hand. Ingredients that don't break the bank: apples, citrus zest, sugar, cinnamon, flour, oatmeal, and butter. Put those simple ingredients together and you have the old-fashioned quintessential American dessert, or the NINTH MOST VIEWED recipe on my site, apple crisp. This one is delicious with loads of buttery crispy topping. Perfect on it's own, but also great with a scoop of vanilla ice cream or even yogurt.  

Ina Garten's Engagement Roast Chicken

The TENTH MOST VIEWED recipe on my site belongs to Ina Garten with her Engagement Roast Chicken and truly, this is THE BEST ROAST CHICKEN! The skin turns out perfectly golden brown, the chicken is moist and it is sitting on the most flavorful and delicious bed of roasted and buttery onions that become all caramelized. If you wanna make a killer roast chicken, try this recipe!

 

 

 

 

 

 

 

 

 

February IHCC Potluck!

photo credit

Five Brunchmas Dishes!

 

I had high hopes to make a really special new Brunchmas dish this week, but time got the best of me. I was too busy doing last minute shopping, wrapping, decorating, baking, and cooking up non-blog dishes.

So, here is a recap of some of the dishes I think would be Brunchmas-worthy!

Click on the recipe title to be directed to the original post with the recipes!

Ottolenghi's Shakshuka It certainly fits the bill as far as representing all the Christmas colors, right? The red and green and front and center and the dish is healthy, light, fresh, and delicious. Plus, it's gorgeous and can be served family style or individual.

Giada's Breakfast Tart and Fruit Salad with Honey-Lime Syrup I made this breakfast tart years ago, but I still remember it fondly. Pancetta, mascarpone, Gruyere, and green onions really make a flavorful taste sensation! Plus, the recipe is kinda perfection! Giada's Fruit Salad with Honey-Lime Syrup was a wonderful accompaniment and let's face it....fresh fruit isn't what it's meant to be during the winter months so the honey-lime syrup really brings it all to life!

 

 

 Ina's Tri-Berry Oven Pancakes No one really wants to stand by the stove flipping pancakes on Christmas day, so Oven Pancakes or Dutch babies are perfect for Brunchmas! Ina Garten's recipe is the perfect choice for Christmas Day! Serve family-style or individual and have a nice selection of fruits.

 

 

 

Herbed-Baked Eggs These Herbed-Baked Eggs are hands down the easiest way to do any brunch, while also making something that feels special. All you need is a baking dish and some butter and cream. Crack your eggs into the dish and then top with various herbs, cheese, and garlic. These could be personalized to suit all tastes and flavor profiles! Love them!

 

 

 

Winter Citrus Tart w/ Rosemary Whipped Cream  Look no further if you need a special wintery brunch dessert because Curtis Stone's Winter Citrus Tart with Rosemary Whipped Cream is perfect for the holidays! I mean oranges are all the rage at Christmastime, right? They are juicy and delicious and in season! Plus, we decorate with them, we make simmer pots with them and we make desserts and cocktails with them! This is THE PERFECT and easy dessert for your Brunchmas.

 

Plus, it's worth mentioning that this glorious dessert takes only a mere handful of ingredients: puff pastry, orange marmalade, oranges, cream, and rosemary! It is the epitome of easy, beautiful, and delicious! Everyone will be so impressed!

I hope everyone celebrating had a wonderful and Merry Christmas!

 

 

Ottolenghi's Balilah {The Perfect Healthy Snack}

Ottolenghi writes, "In Jerusalem, Balilah is a popular Palestinian street food consisting of fresh chickpeas seasoned with cumin and lemon juice and it makes the most gratifying snack." He also states, "On the corner of the souk in the Old City stood the very popular balilah man. He had large piles of freshly cooked chickpeas on his stall, steaming and beautifully decorated with parsley and lemon. Like a magician, he used to whip the balilah into a newspaper cone in a flash and serve it to the eager customer."

I don't know about you, but I am a bean lover and that sounds heavenly. I have wanted to make this recipe forever and I am so glad I have finally got around to it! It is the perfect snack!

This balilah is so quick and easy to whip together, especially with canned chickpeas. Simply drain the beans, add chopped parsley, sliced green onions, chopped lemon, olive oil, cumin, salt and pepper. Give it all a mix and you are good to go. Of course, I feel this is better even the next day when the flavors have had a chance to meld together. You can even add chopped tomato or cucumber, or even feta cheese. You can eat this as a snack on its own, or served in pita or with pita chips. You can eat it warm, room temp, or cold straight from the fridge. It is also great served over chicken or fish or thrown into a salad. It is so versatile and delicious and it certainly won't last long!

 

Balilah

Adapted from Jerusalem

by Yotam Ottolenghi & Sami Tamimi

Serves 4, or more

1 cup dried or 2 (15oz.) cans  chickpeas

1 teaspoon baking soda, if using dried beans

1 cup chopped parsley

2 green onions, thinly sliced

1 large lemon

3 tablespoons olive oil

2-1/2 teaspoon ground cumin

salt and freshly ground black pepper

If Using Dried Beans: The night before, put the chickpeas in a large bowl and cover with cold water at least twice their volume. Add the baking soda and leave at room temp to soak overnight. Drain the chickpeas and place them in a large saucepan. Cover with plenty of cold water and place over high heat. Bring to a boil, skim the surface of the water, then decrease the heat and simmer for1 to 1-1/2 hours, until the chickpeas are very soft but still retain their shape. 

If Using Canned Beans: Use two 15.5 oz. cans! Drain the chickpeas and place in a large bowl.

To Make The Balilah: Put the parsley and green onions in a large mixing bowl. Peel the lemon by topping and tailing it, placing on a board, and running a small sharp knife along its curves to remove the skin and white pith. Discard the skin, pith, and seeds and coarsely chop the flesh. Add the flesh and all of the juies to the bowl.

Once the chickpeas are ready, drain and add them to the bowl while they are still hot (If you are using canned beans you can heat them up if you like). Add the olive oil, cumin, 3/4 teaspoons salt, and a good grind of pepper. Mix well. Allow to cool down until just warm, taste for seasoning, and serve.

Top Ten Favorite Recipes of 2020!

 

As a kid, the year 2020 was always in our social studies books. I can remember being 8, 9, and 10 and learning all about what the year 2020 would have in store for us: high-tech computers, houses and appliances that talked to you, and maybe....flying cars! Not to mention, the movie Back To The Future was HUGE and it also featured 2020. It was going to be THE YEAR!

My point is, we kids really looked forward to it. 2020 carried A LOT of hype. At the time, 2020 seemed SO FAR away! But, like I said, it was going to be THE YEAR!  Until it actually happened. 2020 was NOTHING like we thought it would be. It WAS NOT what we waited for all this time.

It was absolutely a mind-blowing year and one that we will NEVER forget! I mean, we have to hand it to 2020, it will definitely be a year that goes down in the history books.

I am not, however, going to start bashing 2020 and going on about how horrible it has been. It has definitely not been the best year, but I have to count my blessings. I am incredibly thankful for the health and safety of my family, friends, co-workers, and students. I am also beyond thankful for this blog and all of you, as well as the additional time I've had to indulge in my hobbies. I have read more books this year than I've ever read before and I have cooked some amazing food. I have played endless board games with the family and stayed in touch with family and friends more than I've ever been able to before. Since these are the things that matter most, I can honestly say that although 2020 was not what I expected, I truly had a great year.

As this year comes to a close, I am counting my blessings and hoping and praying that 2021 brings healing for all.

2020 was a delicious year! The ten recipes below are are my absolute favorites! They are in no particular order. As always, if you click on the recipe title you will be directed to the original post with the recipe.

 

Julia Child's Roast Chicken 

Before making Julia's Roast Chicken I was a HUGE fan of Ina Garten's Engagement Roast Chicken (it is a fabulous recipe), but after making Julia's Roast Chicken there is absolutely NO GOING BACK! Julia's recipe is fussy. You have to baste and flip and baste and flip, but it is the juiciest and the most delicious chicken you will ever make. It is definitely THE ROAST CHICKEN recipe!

Nigella Lawson's Caramel Croissant Pudding

 

At the very beginning of the pandemic, I had way too much bread on hand and I needed a plan. Never one to waste, I took my croissants and made this extremely indulgent Caramel Croissant Pudding from the one and only Nigella Lawson. OH MY....this is heavenly! Sticky, crispy, flaky, buttery, and a little salty from the pinch of salt I added, it is one heavenly dessert. You should definitely make this if you have leftover croissants! You should even consider buying croissants and making this, it is incredibly good.

 

Mark Bittman's Fruit and Cereal Bars

 

 There are a couple of ingredients that I hoard. Pasta is one (I usually have at least 20 boxes). Granola and dried fruit is another. During the pandemic my habit worsened. I was not going to be found without granola, dried fruit and shelf stable coconut milk. Looking for a way to use some up, I stumbled across Bittman's Fruit and Cereal Bars and fell in love. They are SO GOOD and you can change them up according to what you have. I crave these and have made them several times since. I prefer them to ANY and EVERY fancy granola bar out there. Stop paying top dollar for fancy convenience bars and make these instead. They are far healthier and far more delicious!

 Ina Garten's Radishes with Herby Butter and Salt

 

My dad and I used to snack on green onions and radishes dipped in a little salt when I was a kid. Midway through the pandemic I was homesick for my Dad and I came across this dish. Ina's herby butter is a blend of dill, parsley, green onions, and a splash of lemon juice. When you pair the herby butter with the crusty bread, salt, and the radishes you have a sophisticated snack that anyone would love, me and Dad included! If you love radishes, do give this a try!

 

Ottolenghi's Shallow-Fried Potatoes with Sumac and Garlic Scapes

 

There is always at least one potato dish in my top ten favorites of the year and this year's amazing potato recipe belongs to the one and only Ottolenghi! Do you see those big chunks of shallow-fried garlic and potatoes? Holy cow. Do yourself a favor and make this one. Do yourself another favor and double the garlic. Wow, talk about a flavor bomb! Potatoes never had it so good!

Giada's California Turkey Chili

 

We make a lot of chili and this recipe is my current favorite! If you're a chili lover then you definitely need to give this version a try. It is perfectly balanced, just the right mix of meat and veggies and beans (a very important requirement in chili) AND it is so flavorful. Plus, I love that she serves it over Quinoa and Pine Nut Pilaf. Easy, healthy, and delicious...do yourself a favor and try this recipe during chili season!

Ina Garten's Kielbasa with Mustard Dip

 

I love all the recipes in this roundup equally, but if I had to pick a number one favorite, this recipe for Kielbasa with Mustard Dip is the hands down winner. I have made this recipe at least 10 times since I originally shared it. I tell everyone about it and they love it as well. It is EASY and simple. You just saute some kielbasa and whip up a batch of the mustard dip. The mustard dip has the zestiness from the horseradish and it is a wonderful dipper to have on hand. I find myself spreading it on sandwiches and dunking my fries in it. I keep the dip on hand because I absolutely crave it! Definitely make this for any party, (sometime in the future when covid isn't a threat) or safely at home for your family, and watch it disappear!

Ina Garten's Applesauce Cake with Bourbon Raisins and Bourbon Cream Cheese Frosting

 

 Mark my words, "I have NEVER made a dessert that was better than this." I mean it. Never!  Apples and raisins and bourbon are not my favorite things, but this cake is absolutely incredible. It tastes like something you'd find at the finest bakery or the winning dessert at a fine dining establishment. I was just so impressed with it. Everything about it is total perfection and the bourbon just takes it over the top!

Ina Garten's Fried Chicken Sandwiches with Buttermilk Herb Mayo (Shake Shack Copycat)

 

Everyone has their favorite chicken sandwich. Mine is the Fried Chicken Sandwich from Shake Shack, and thankfully for me, it is Jeffrey's favorite (Ina Garten's husband). Ina Garten bought the Shake Shack cookbook and I'm sure she tweaked it to write this magnificent recipe for a Fried Chicken Sandwich with Buttermilk Herb Mayo. She goes over all the basics, right down to the construction of the sandwich and which rolls to buy. This is an insanely delicious sandwich and one that would please the kids, as well as anyone else.

Ina Garten's Raspberry Baked Alaska

 

Another good thing about 2020, I tried my hand at making Baked Alaska and it is definitely delicious! Ina's version is made by placing vanilla ice cream (only the good stuff, Haagen Dazs), and Raspberry Sorbet on top of store-bought pound cake and topping it with a meringue. I need to work on my peaks, but this is such a treat! We all loved it!

Ina Garten's Sausages with Peppers and Onions

 

I'm very partial to sausage with peppers and onions and this recipe, roasting it all in the oven, is THE WAY to go! I highly recommend making this FLAVOR BOMB of a recipe and cooking the entire batch because this makes for a perfect family dinner and the leftovers are incredible.

 

 

 

 

2021 photo credit 

  2020 photo credit

Ottolenghi's Shallow-Fried Potatoes with Sumac and Garlic Scapes

Groceries, especially meats, have been at an all-time high the past month. I'm talking $40 for a choice cut roast, $35 for five mediocre pork chops, and $18 for three pounds of ground beef. That is phenomenally high when you consider those things used to cost me $12, $8, and $10, respectively. For this reason, we've been skipping the meat and eating more veg.

I've been venturing out to my local farmer's market lately as it's not crowded and I want to support the local farmers. Garlic scapes are in season right now. If you're not familiar with them, they are the flowers of the garlic plant and need to be harvested prior to harvesting the garlic bulbs. I've been wanting to work with them for a while now but wasn't sure what to do with them.

Turns out, you use them just as you would use garlic. They say the garlic scapes are not as garlicky, so you may need to use more of them if you're using them as a replacement for garlic. Start by cutting the flowery part off - it is full of seeds and you may not wish to eat it (I used mine as a garnish only). You can cut the stem however you choose. I chose to cut mine on a bias, but thin slices will also work. It felt good to try something new.

Let's talk sumac. The sumac bush is native to the Middle East and produces deep red berries that are dried and ground into a coarse powder. It can be described as tart/sour and can be used in place of lemon. It also adds a bright pop of color. I have enjoyed it as a rub, sprinkled on top of hummus, and over certain Middle Eastern salads. I love the flavor, but I don't have an opportunity to use it that much, so I'm always looking for ways to use up my jar.

So now we have potatoes, garlic, garlic scapes, sumac, and bacon fat. Yes, I save my bacon fat. Ottolenghi uses olive oil to fry his potatoes, but in my experience, bacon fat is much more flavorful and effective. First of all, you don't have to use as much bacon fat and best of all, the potatoes will never burn. Bacon fat is simply superior. Start saving it.

You now have 5 superstar ingredients and a recipe for success. You cannot go wrong here. It may seem scary to cook the garlic cloves on the stovetop for 30 minutes - I was skeptical that they would burn and become bitter. This is not the case. I cooked this dish over low heat for 30 minutes and the garlic cloves become golden brown and caramelized, little nuggets of bliss. When I realized how beautiful the garlic was I wish I had used an entire head of garlic and I most definitely will next time!

This is a DELICIOUS dish. Trust me and throw in an entire head of garlic cloves. I loved pairing a potato with an entire caramelized clove of garlic and eating them together. Total heaven! The garlic scapes contributed a subtle garlic flavor but were really much more of a garnish than anything. The generous sprinkling of sumac goes a long way in brightening the whole dish up and making your mouth do a little pucker.

This is a fabulous side dish and/or appetizer and one that I would happily make again! We loved it!

Shallow-Fried Potatoes with Sumac and Garlic Scapes

Adapted from Ottolenghi Simple

by Yotam Ottolenghi

Serves 4

10 tablespoons olive oil*

1 pound potatoes, quartered lengthwise

5 garlic cloves, peeled

salt and pepper, to taste

3 rosemary sprigs*

3 thyme sprigs*

2 teaspoons sumac

2 garlic scapes, flowers removed, cut on a bias*

*Note: I altered this recipe to suit what I had on hand. I like to fry my potatoes in bacon fat and I had some on hand, so I subbed bacon fat for olive oil. I also decided to sub the rosemary and thyme for some fresh organic garlic scapes. You can use garlic scapes as you would use garlic, but take note that they are not as garlicky as the cloves.

Get a really good nonstick fry pan or cast iron and place oil and or bacon fat over low-medium heat. Once hot, add potatoes, garlic, and season to taste with salt and pepper. Fry gently for 30 minutes, stirring frequently, until potatoes are golden brown and soft. Add rosemary and thyme and or garlic scapes and fry for another 5 minutes, until herbs or scapes are aromatic.

Use a slotted spoon - you want most of the oil to be drained off - to transfer the potatoes and herbs or scapes to a serving plate. Stir in the sumac and serve.

Farmer's Market/Local Feed Week @ IHCC

Ottolenghi's Brussels Sprout Risotto

This isn't pretty, but neither is the world nowadays. As we sink further and further into what feels like one helluva horror movie I find I'm in need of kitchen therapy.

The repetitive motion of stirring risotto is ALWAYS good therapy. Nothing but your thoughts and a wooden spoon. I can't fix the world, but I can fix risotto.

 

The prettiest purple brussels sprouts are the inspiration for this dish. I really wanted a recipe that would showcase them.

Needless to say, if you don't love brussels sprouts, this isn't the dish for you, but if you do....well, this is right up your alley. The sprouts are incorporated in two ways: shredded and mixed into the risotto (pictured above) and fried until golden and crispy and served on top (pictured below).

This is a hearty and comforting risotto, maybe not perfect for summer, but perfect if you're in need of comfort, which I dare say we all are right now.

Brussels Sprout Risotto

Adapted from Plenty More

by Yotam Ottolenghi

Serves 4, or more

2 tablespoons butter

2 tablespoons olive oil

2 small onions, finely chopped

2 cloves garlic, crushed

2 tablespoons thyme leaves

2 lemons, rind shaved in long strips from one, finely grated zest the other

1-1/2 cups Arborio rice

1 pound brussels sprouts, 7 oz. shredded the rest quartered lengthwise

scant 2 cups dry white wine

scant 4 cups vegetable stock

about 1-2/3 cup oil, for frying Brussels

1-1/2 cups grated Parmesan

2 ounces blue cheese, broken into chunks

1/3 cup tarragon leaves, chopped

2 teaspoon lemon juice

salt and pepper, to taste

Place the butter and olive oil in a large saute pan over medium-high heat. Add the onions and fry for 10 minutes, stirring occasionally, until soft and lightly caramelized. Add the garlic, thyme, and lemon rind strips and cook for a further 2 minutes. Add the rice and shredded sprouts and cook for another minute, stirring frequently. Pour in the wine and let it simmer for a minute before you start adding the stock, 1 teaspoon salt, and a good grind of pepper. Turn down the heat to medium and carry on adding the stock in ladlefuls, stirring often, until the rice is cooked but still retains a bite and all the stock is used up.

While the rice is cooking, pour the oil into a separate large saucepan; it should rise 3/4 inch up the sides. Place over high heat and, once the oil is very hot, use a slotted spoon to add a handful of the quartered sprouts. (Take care that they are completely dry before you add them; they will still splatter, so be careful.) Fry the sprouts for less than 1 minute, until golden and crispy, then transfer them to a plate lined with paper towels. (Full disclosure: frying these sprouts made one heck of a mess in my kitchen so be prepared to clean splattered oil from everywhere!) Keep the sprouts warm while you finish the dish.

Add the Parmesan, blue cheese, tarragon, and half the fried sprouts to the cooked risotto and stir gently. Serve at once with the remaining sprouts spooned on top, followed, by the grated lemon zest and lemon juice, and a sprinkle of the cheese, if you like.

Ottolenghi's Braised Eggs with Leek, Kale, Feta and Za'atar

When I received my copy of Simple by Yotam Ottolenghi, this recipe was at the top of the list. Then as I paged through the book, my list kept growing and growing until it covered an entire sheet of paper.

Nevertheless, this recipe stuck in my mind. That happens to you too, right? Out of an entire page of recipes, and recipes from other books, there's always those few that stay right in the front of your mind. The ones you can't stop thinking about until you just bite the bullet and make them?

So, when I received my Misfits Market box and it had two very large leeks, and a nice bunch of kale, I knew they were destined for this recipe. Now, Ottolenghi calls for spinach in his recipe but I say, use what you've got. I enjoy spinach, but I prefer kale so this substitution was to my advantage.

I also didn't have the preserved lemons, and while it's not a perfect substitute, I did go ahead and make my own veggie stock (something that I do at least once a month to alleviate food waste) and so I added a little lemon peel this time around for a lemony flavor. How's that for a run-on sentence?

In the scheme of Ottolenghi recipes, this is an easy one, and it is both healthy and delicious. I personally loved the za'atar oil drizzled over the top and felt like this added loads of flavor to an otherwise simple dish. I made this on a Sunday morning for brunch and it was best served straight out of the skillet, immediately. That said, it also held up in the refrigerator well. I enjoyed it several mornings prior to work during the weekday.

Healthy, delicious, and simple. A total winner in my book!

Braised Eggs with Leek, Kale, Feta, and Za'atar

Adapted from Ottolenghi Simple

by Yotam Ottolenghi

Serves 6

2 tablespoons butter

2 tablespoons olive oil

2 extra-large leeks (or 4 smaller), trimmed and cut into 1/4"  slices (6 cups)

salt and pepper, to taste

1 teaspoon cumin seeds, toasted and lightly crushed

1/2 small preserved lemon, seeds discarded, skin and flesh finely chopped (2-1/2 tablespoons)*

1-1/4 cups vegetable stock*

7 ounces baby spinach or kale (use whatever greens you have on hand)

6 large eggs

3-1/2 ounces feta, broken into 3/4"inch pieces

1 tablespoon za'atar

Notes: I used kale because it's what I had on hand. Use whatever green you happen to have on hand. I also make my own veggie stock, so since I didn't have preserved lemon I added some lemon peel to my veggie stock to help carry over some lemon flavor.

Put the butter and 1 tablespoon of the oil into a large saute pan with a lid and place over medium-high heat. Once the butter starts to foam, add the leeks, salt to taste, and plenty of pepper. Fry for 3 minutes, stirring frequently, until the leeks are soft. Add the cumin, lemon (if using), (this is also where I added the kale sine is heartier and needs a longer cooking time) and vegetable stock and boil rapidly for 4-5 minutes, until most of the stock has evaporated. If you're using spinach, this is the time to add the spinach and cook for 1 minute, until wilted, then decrease the heat to medium. 

Use a large spoon to make 6 indentations in the mixture and break 1 egg into each space.  Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer for 4-5 minutes, until the egg whites are cooked but the yolks are still runny.

Mix the za'atar with the remaining 1 tablespoon of oil and brush over the eggs. Serve at once, straight from the pan.