The Quick, Ottolenghi-Inspired Baked Eggs I Make When My Pantry's Near-Empty


One of my top five most-dreaded scenarios is coming home from a trip to find my kitchen in an Old Mother Hubbard-like state. I’m usually getting back fairly late at night, jet-lagged and exhausted, on top of the requisite post-vacation blues. And because my stomach often doesn’t know what time zone I’m in, I’m always feeling a bit peckish.

Most of the time, I’ll have a bit of dry pasta in the pantry, a can or two of tomatoes hiding nearby, some frozen veg on hand, and maybe a bottle of capers in the fridge—among the essentials I keep stocked before traveling. With those ingredients, I can pretty easily pull together a functional meal on the fly.

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