Amp up your cooking game with these easy eats and recipes you can whip up in 30 minutes or less.
Chef Sohla El-Waylly shows us how to make a tater tot egg bake with bitter greens salad, live on Instagram with Ginger Zee!
2 Tbsp. olive oil 10 large eggs 1 tsp. Diamond Crystal kosher salt (or ¾ tsp. Morton’s kosher salt) Freshly ground black pepper 1 32-oz. bags tater tots, thawed Cooked onion
1 small shallot, thinly sliced 2 Tbsp. fresh orange juice 2 Tbsp. sherry vinegar or red wine vinegar 3 Tbsp. extra-virgin olive oil, divided ½ tsp. kosher salt Freshly ground black pepper
1 small head of radicchio, leaves separated, torn 2 cups baby arugula 3 oz. Manchego cheese, shaved ⅓ cup toasted sliced almonds
MORE: Chef Meherwan Irani's Tandoori salmon with masala green beans.1. Heat 2 tablespoons oil in a 10-inch nonstick skillet over medium-high heat.
2. Whisk together eggs, kosher salt, and black pepper. Add thawed tater tots and cooked onion and stir well to combine.
3. Pour egg mixture into the pan and flatten the surface with a heatproof rubber spatula to make sure the tater tots are mostly submerged. Reduce heat to low; cook, undisturbed, watching edges to make sure egg isn’t getting too brown, until golden underneath and top is only a little runny, 20–25 minutes.
4. Meanwhile, make the salad: Whisk shallot, orange juice, vinegar, 3 Tbsp. oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to combine; season dressing with pepper. Set aside.
5. Add radicchio, arugula, cheese, and nuts to dressing and toss to combine; season with salt and plenty of pepper.
6. Finish the Egg Bake: Using a spatula, loosen the edges of the egg. Wearing oven mitts, place a large plate upside down over skillet and swiftly flip over to turn egg out onto the plate. If the skillet is dry, add 1 Tbsp oil. Slide egg back into the skillet, top side down, and cook until the center is just set, about 5 minutes.
7. Transfer back to plate; let cool if desired. Top with salad and serve.
This recipe, developed by Hetty McKinnon for Bon Appétit, first appeared in the November issue of the magazine.