One of the first recipes I ever made from the Smitten Kitchen blog was Deb’s Thick and Chewy Granola Bars, which I’ve since made more times than I can count. And like most of Deb’s recipes, they’re fantastically reliable, well-thought out, and triumphantly tasty. If you’re not familiar with Deb and Smitten Kitchen, then I can only assume you’re new to reading food blogs. Deb is one of the iconic queens of the food blogging world. She, along with others like Tara O’Brady and Joy Wilson, paved the food blogging road for the rest of us while simultaneously carving out their own unique voice, trusted approach to tasty food, and inspired personal aesthetic. True pioneers! Deb’s appeal–besides her signature charming and witty writing–is that she’s an obsessive home cook who takes it upon herself to do the dirty work so that we can easily get really good meals on the table.
Smitten Kitchen Every Day, Triumphant & Unfussy New Favorites pays homage to that approach by acting as a solid resource for day-to-day meals that feed a family well. It’s approachable, simply inspiring, and family-friendly, which makes sense since Deb cooks for her husband and two littles regularly. As I poured through the book, I found myself dog-earing pages of recipes that I want to try, starting with the kale-dusted pecorino popcorn. In no particular order otherwise, I’m also particularly jazzed to eat the mango apple ceviche with sunflower seeds, the deli rye english muffins, the cauliflower wedge (whose simple name doesn’t do its piquant ingredients justice), the leek, feta, and greens spiral pie, the brussels and three cheese pasta bake, and the sizzling beef bulgogi tacos. As I also “never met an intersection of eggs and tortillas I could walk away from”, I chose to share the flipped crispy egg tacos with singed greens with you today. When you get review copies of books, you can typically only choose from a selection of recipes to publish. And this one–simple, healthy, delicious, and from-scratch–really reflects where my cooking is at these days as a new mom.
If you’d like a chance to WIN your own copy of Smitten Kitchen Every Day, you’re in luck! Head on over to my instagram feed and follow the simple instructions. Until then, enjoy a few more snaps and the recipe below. xoKrisIf you make this, be sure to tag me @80twentyfood or #80twentyfood on Instagram. I love seeing what you’re up to.
Flipped Crispy Egg Taco with Singed Greens (print recipe here)
Makes: 2 tacos
Notes: In Deb’s words: “The greens are singed in a smoking-hot skillet for about 30 seconds, until they just start to crisp and collapse; the egg is fried until bubbling and crisp, and then flipped for just enough seconds so it’s still loose but will mostly stay within the confines of the taco; the tortillas are charred a little over the gas flame; and the whole mess is finished with a dollop of yogurt and as much hot sauce as makes your heart happy. Use avo- cado if you don’t want yogurt; use some diced tomato if you don’t like hot sauce; but, please, do not skimp on those greens and eggs.”
1 oz (30g) curly kale leaves, washed, torn into largish chunks
Salt and freshly ground black pepper
2 small corn tortillas
2 dollops of plain yogurt
Sliced avocado (my addition)
Cilantro leaves for garnish, optional (my addition)
Heat a small heavy skillet over the highest heat for a full minute. Coat the bottom of the pan with a glug of olive oil, and heat the oil until it is almost smoking, about another 30 seconds. Add the greens, and be careful, because they’re going to hiss and splatter. Use tongs to press them against the bottom of the pan so they singe on one side; then flip the greens and do it again. They should begin to wilt. Transfer them to a plate, and season with salt and pepper.
Again using tongs, hold the tortillas over a gas flame until they’re warmed and slightly charred. Add them to the plate with the greens.
Return the heavy skillet to a very high flame, heating it for another full minute. Add a good glug of olive oil (don’t skimp; most will stay in the pan, but a stuck egg is a sad one), and heat this for another full minute. Drop your egg in, and jump back—it’s going to pop and splatter insanely. This is not for the faint of heart. If you have the nerve to get closer, you can spoon a little of the cooking oil over the egg white to help it bubble. Season well with salt and pepper, and cook until the underside is a deep-golden color and crisp, about 2 minutes. Use a thin spatula to loosen the egg carefully from the pan and flip it; cook it for another 20 seconds or so. Transfer to a plate with the other ingredients. Repeat with the remaining egg.
Assemble the tacos by piling each tortilla with singed greens, placing an egg on top, then a dollop of yogurt, and a few shakes of hot sauce. Eat immediately, folding the taco as you pick it up, breaking the yolk.
*Excerpted from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. Text and photographs copyright © 2017 Deb Perelman. Published byAppetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.