Kabocha Squash and Feta Bread with Pancetta

I kept peeking in the oven as this bread was baking. Didn't want to interrupt the baking process, but couldn't overcome my curiosity. Just wanted to make sure it was progressing along, and didn't all of a sudden collapse in the oven. Each time I took a glimpse, the bread was looking good -- nice and puffy, with a pleasing golden color. Just have to cross my fingers and hope that it tastes as good as it looks.

I had a potluck to attend and was banking on this bread being a success, as I had no back up plan.  Had it in my mind that this would be the perfect dish for a winter potluck, and there was no looking back. I didn't even have a chance to taste the bread, since it would look strange if a slice was missing from the loaf. A bit risky to make something new the day of without testing it before hand, but decided to go for it and hope for the best.

In retrospect, the flavors were very good, though needed a little tweaking. I remade the bread and upped the quantity of rosemary and olive oil; it's now even better, and am happy to share the recipe with you. A savory winter bread that incorporates flavors of the season, winter squash and rosemary, and, of course, it's always better with a little pancetta (or bacon) and feta. Hope you enjoy!  

Kabocha Squash and Feta Bread with Pancetta
1 pound cubed pumpkin or winter squash (such as kabocha)
extra virgin olive oil 
sea salt and cracked black pepper
1 packet active dry yeast
1/4 pound pancetta or bacon, diced
1 onion, peeled and diced
1/2 cup milk
2 eggs
2 tablespoons chopped rosemary plus more for topping
450 grams flour (about 2 cups) *used 300g all-purpose and 150 g white-wheat; can use all AP flour
200 grams (~3/4 cup) feta, crumbled

Preheat the oven to 400 degrees. Place the pumpkin in a bowl and toss with olive oil (~2 teaspoons), salt and pepper to coat. Roast on a baking sheet for about 35 to 40 minutes or until just tender.

Place the yeast and ½ cup warm water in a bowl.  Stir to combine and let sit in a warm place 10 minutes or until the mixture bubbles. 

Heat a skillet over medium heat. Add the pancetta and cook, stirring occasionally until browned about 7 to 8 minutes. Remove the pancetta and set aside. In the same pan, add the onions (and a little olive oil if needed), and sauté until soft and translucent, about 5 minutes. Remove and let cool to room temperature.

Whisk the eggs and milk in a large bowl. Add the pancetta, onions, 2 tablespoons olive oil, rosemary, salt (about 2 teaspoons), and pepper to the bowl. Combine this mixture with the flour and yeast. Place in a lightly greased bowl, cover with plastic wrap, and let sit in a warm place 1 hour or until the dough has doubled in size. Fold the feta and roasted pumpkin into the dough.  Place the dough into a greased bread pan (used an 8 3/4" x 4 3/4" x 2 1/2" pan). Sprinkle some chopped rosemary on top and a few grindings of black pepper. Bake at 325 degrees for one hour or until cooked when tested with a toothpick.

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Pizza with Mussels and Smoked Mozzarella

 

The last few times I've had pizza out, it was topped with seafood. Mussels at Pizza Paradiso in DC and grilled octopus at Osteria in Philadelphia; pizza after my own heart, as I love just about anything seafood-related. Why not atop pizza? Forget what you've heard about not mixing seafood and cheese--sometimes you just have to break the rules.

Since mussels are more readily available and inexpensive, decided to try this one at home (but I'm sure it won't be long before you see a post on pizza with octopus). Usually I'm tempted to do everything from scratch, but this time, I bought, yes bought, the dough from my neighborhood Italian market [Vace]. I paired the mussels with an applewood smoked mozzarella, lots of garlic, and diced canned tomatoes (didn't even make a sauce). I particularly like the addition of the applewood smoked mozzarella to this pizza; adds a nice smokiness that pairs nicely with the mussels.

I searched for some advice on how to go about cooking the mussels on the pizza--steam them and then add to the cooked pizza or cook directly on the pizza? Without much luck in finding any guidance, decided to wing it--scattered the mussels atop the pizza, slid it into the oven, closed the door, and hoped that they would open. And...success, the mussels opened just the right amount, still nice and juicy, in about the same time it took for the dough to get crispy and the cheese to melt. Lastly, be sure to pour some of the "mussel liquid" trapped in the mussel shells on top of the pizza. Adds a touch of salinity and brininess to each bite.

Pizza with Mussels and Smoked Mozzarella
5-6 garlic cloves, thinly sliced
olive oil
~ 9 ounces pizza dough
diced canned tomatoes
applewood smoked mozzarella (or other type of mozzarella)

10 mussels
sea salt
parsley, chopped

red pepper flakes

Note: if you prefer to make homemade pizza dough, refer to this post for guidance.

Place the sliced garlic in a small saucepan and add enough olive oil to just cover the garlic. Simmer on low heat until the garlic is tender (but not browned). Remove the garlic with a slotted spoon. Reserve the garlic-infused oil.

Place the pizza stone in the oven and preheat to 500 degrees (or as high as your oven will go) for at least 30 minutes to an hour.

Generously flour a pizza peel with semolina flour. Roll the dough so that it stretches to about 11 to 11 1/2 inches in diameter for a 9 ounce piece of dough. Place the dough on the peel. Top with the garlic, diced tomatoes, smoked mozzarella, and mussels. Season with sea salt.

Slide the pizza onto the baking stone and bake until the crust is golden brown and the mussels are about half open.  Remove from the oven and drizzle with a little bit of the reserved garlic oil, and top with red pepper flakes, and chopped parsley. 

Note: sometimes I place a sheet of parchment paper on top of the peel and then place the stretched dough on top, to ensure the dough doesn't stick to the peel. Just slide the parchment and pizza onto the stone, and then remove the parchment paper from the oven after a few minutes.

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Mushroom Hot Pot

I came across this great piece of Japanese drift wood in the clearance section of an antique shop in Old Town, Alexandria, VA, this past weekend. Just sitting there on the floor, unassuming, camouflaged amongst the flashier items. According to the sales staff, someone else had been admiring it (but decided to think it over); they wanted to turn it into a chandelier (??) of all things (wouldn't want that to fall on my head). Nonetheless, after one glance, I instantly knew it was coming home with me. A perfect canvas for photography, not to mention a nice-sized discount (after a little haggling). The bowl, another great find, from a local artist, discovered at the Torpedo Factory Art Center. I love unique items like this, especially in today's world of mass-produced goods. I also came across a couple solid French copper saucepans that I keep thinking about. Might have to go back for one at some point (if they don't get snatched up before then). All in all, a good days work.

Every time I ask Patrick what we should have for dinner, he replies mushroom hot pot. After about a dozen times asking and getting the same response, mushroom hot pot (or salmon, his other favorite food), I decided to give the hot pot a whirl. This dish is quite easy and fast to prepare, especially if you prepare the (ichiban) dashi--the basic soup stock of Japanese cooking--ahead of time, which is preferable, as it gives the stock time to develop flavor. Dashi is made from 2 basic ingredients: 1) kombu and 2) bonito flakes. Nowadays, you can find these 2 ingredients at most Asian markets or health food stores.

Bonito flakes--a type of mackerel, steamed and then dried to a wood-like hardness, then shaved into flakes. Adds a nice smokiness to the broth.

Kombu--grayish-black seaweed, sun-dried and then folded into sheets; rich in trace minerals; and adds tons of umami flavor to the broth.

Now that we got the dashi basics out of the way, the rest of the soup is quite easy to prepare. Just use a combination of whatever mushrooms (fresh or dried) and greens you can readily find. For this version, I used a combination of cremini, fresh and dried shiitake, and enoki mushrooms, and a mixture of pea shoots and baby bok choy. You can also use spinach, swiss chard, arugula, watercress...mix it up. I decided to roast the mushrooms in the oven, which is not very traditional; but I like the taste and texture of roasted mushrooms. If you don't want to take this extra step, just toss the mushrooms in the hot pot with the other ingredients. Lastly, top with Shichimi Togarashi, Japanese seven spice mix of orange peel, black, white and toasted sesame seeds, cayenne, ginger, Szechuan pepper and nori, for an extra punch.

Within in minutes, you can have a quick, tasty, umami-filled meal, which takes literally minutes to make (10-15 minutes, tops).

Mushroom Hot Pot

Adapted from Japanese Hot Pots: Comforting One Pot Meals by Tadashi Ono and Harris Salat

1 pound fresh mushrooms (such as shiitakes, criminis or combination), cleaned, de-stemmed, whole

1 1/2 tablespoons olive oil

salt and pepper to taste

4 cups plus 2 tablespoons dashi (recipe follows)

1 cup saki

1/2 cup tamari

1/3 cup mirin

1/2 ounce dried shiitakes
1/2 pound Nappa cabbage, sliced

1/2 pound firm tofu (optional), cut into cubes
3 1/2 ounces enoki mushrooms
1/2 pound greens, such as spinach, pea shoots, baby bok choy
3 1/2 ounces cooked soba noodles (used green tea soba noodles) (optional)
Shichimi Togarashi

Note: I found the original recipe a hint too sweet, so I reduced the mirin (from 1/2 cup to 1/3 cup) and increased the dashi.

Preheat the oven to 400 degrees. Toss the mushrooms in oil to lightly coat. Season with salt and pepper. Roast 10 minutes, flip and roast an additional 10 minutes. Set aside. 

Note: you can skip this first step of roasting the mushrooms. Instead, just add the mushrooms to the hot pot as described below, but simmer a few minutes longer.

Rehydrate the dried shiitakes in boiling water for 5-6 minutes. Drain and set aside.

Prepare the broth by combining the dash, saki, tamari, and mirin in a large bowl. Add the cabbage and tofu to a wok or large soup pot. Pour in the broth, cover, and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Add the (roasted) mushrooms, enoki mushrooms, rehydrated shiitakes, greens, and soba noodles and simmer 1-2 minutes. Serve hot. Sprinkle with togarashi.

Dashi

8 cups water
2 (6-inch) pieces kombu
1 1/2 ounces dried, shaved bonito (~3 cups packed)

Add 8 cups water with kombu over medium heat and bring to a boil. Remove the kombu. Add the bonito and stir it once to mix. As soon as the liquid boils, lower the heat and simmer 5 minutes. Turn off the heat and steep 15 minutes. Strain the bonito flakes. Can be made up to 3 days ahead. Cover and refrigerate.

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Tortilla Española with Smoky Red Pepper Sauce

Am having some friends over for dinner this weekend. One is a meat and potatoes kind of guy -- recently turned seafood/fish lover -- who is slowly beginning to embrace vegetables (Brussels sprouts are adamantly off his list); the other, a vegetarian. A bit of a dilemma. Decided to go with a completely vegetarian menu, tapas style. Creating a vegetarian menu this time of year is somewhat challenging, as many of my favorite veggies are not in season. Come January, I begin to go through the root vegetable blues, and eagerly anticipate the arrival of spring vegetables (dreaming about ramps, asparagus, fresh fava beans, sweat peas...). But I like a challenge, and am determined to compose a delicious vegetarian menu, despite the less than exciting assortment of winter produce. A million ideas have run through my mind, some momentarily placed on my potential mental list only to be quickly replaced with other ideas.

What do you like to cook for your vegetarian friends? Always open to new ideas.

 As of today, have settled upon the following menu (but not set in stone):

   MENU
 Tortilla Española with Smoky Red Pepper Sauce
Rick Bayless's Slow-Simmered Fava Bean Soup with Pasilla Chiles
     Seasonal Mixed Greens Salad
     Roasted King Oyster Mushrooms
      Roasted Beets with Local Goat’s Cheese
       (Fresh Bread with EVOO and Wine)

 
In anticipation of my forthcoming dinner party, decided to do a test run of the Tortilla Española, aka Tortilla de Patatas (or potato omelet); not to be confused with its more commonly known Italian cousin, the frittata. Unlike the frittata, which is finished in the oven, the tortilla is cooked entirely on the stovetop.You can add other vegetables, cheese, or even chorizo, but I decided to keep this one traditional -- just potatoes, onions, eggs, salt and pepper. Simplicity is often best.

Was a bit hesitant about flipping the tortilla. Okay, here goes. First you put the plate on top of the skillet, then 1-2-3 (holding my breath)...invert, flip, and voilà, it worked!! Good color, nicely browned, didn't stick...quite good. Next, just slide the tortilla back into the skillet and cook for a few more minutes until it is cooked through.

I have to admit, flipping the tortilla can be a challenge, but a few key steps will make the job much easier: first, use a light-weight, non-stick skillet (as you'll have to lift with one hand and flip with the other); second, make sure the oil gets nice and (smoking) hot before you add the egg mixture; lastly, shake the skillet vigorously for at least 10 to 15 seconds to prevent the eggs from sticking.  

Tortilla Española

1 pound potatoes (such as Yukon gold), thinly sliced
1 medium onion, thinly sliced

1 cup olive oil

6 large eggs
Salt and pepper

Thinly slice the potatoes and onions, ~1/8-inch thick (a mandoline works well).

Heat the oil in a 10 1/2-inch skillet (at least 1 1/2-inches high) over medium-high heat. When the oil is hot, fry the potatoes (adjust the heat to a sizzle) until soft, but not browned, about 10 to12 minutes. With a slotted spoon, transfer the potatoes to a plate. Season with 1/2 teaspoon of salt.

Drain the oil from the skillet. Reserve. Heat 1 tablespoon of the reserved olive oil in the skillet over medium heat. Add the onions and saute, until very soft and translucent, but not browned, about 7 to 9 minutes. Remove from the skillet and place the onions on the plate with the potatoes.

Wipe the skillet clean. 

Crack the eggs into a large bowl and beat. Whisk in 1 1/2 teaspoons salt and a few grindings of freshly ground black pepper. Add the potatoes and onions (once fully cooled) and mix gently to combine (being careful not to break the potatoes).

Heat 1 tablespoon of the reserved olive oil over medium-high heat. Let the oil get very hot. When the oil starts to smoke, add the egg mixture, spread evenly, and vigorously shake the skillet for 10 to 15 seconds. Cook another 30 seconds and then turn down the heat to medium-low, cooking until the eggs are completely set around the edges, but still a little wobbly in the center, about 6 to 7 minutes. Place a lightly greased plate over the skillet, invert, and then flip the tortilla onto the plate. Slide the tortilla back into the skillet, and cook another 2 to 3 minutes longer, until cooked through.

I kept the tortilla traditional, but decided to put my own spin on things by whipping up a simple, but tasty, smoky red pepper sauce. If you have a gas oven, you can toast the red peppers right on your stovetop, until nicely charred on all sides. Otherwise, you can roast them in the oven. Then, place the peppers in a paper bag for about 10 minutes to "sweat" the peppers, which makes them easy to peel.

Smoky Red Pepper Sauce

2 red peppers
1-2 tablespoons olive oil
1 14.5-ounce canned tomatoes
3 garlic cloves, thinly sliced
2 teaspoons smoked hot paprika

Sea salt and fresh ground black pepper to taste

Roast the red peppers on an open gas flame, turning with metal tongs, until charred on all sides (alternatively, can place under the broiler or roast on the grill, turning every few minutes). Place in a paper bag about 10 minutes. Remove from the bag, and with the side of a chef's knife, scrape away the charred skin. Cut open and seed the peppers. Roughly chop the peppers and place in a food processor or blender.

Heat the olive oil in a small saucepan over medium-low heat. Add the garlic, and saute until soft (but not browned). Add to the food processor, along with the canned tomatoes, smoked paprika, salt and pepper. Process until smooth. Transfer to the sauce pan, and simmer for 15 minutes.

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Fideus Mexicana

Fideus (fee-day-oos), a noodle dish with Spanish roots. Think paella, but with thin noodles in lieu of (bomba) rice.  I've had this on my (ever growing) mental list of dishes to prepare for quite some time. Finally got around to it, and all I can ask myself is, "What took you so long?" This is one really tasty dish!

First, you toast the noodles in olive oil, which imparts toasty, nutty flavors, and then add the sauce/broth and cook (about 15 minutes) until the noodles soften. But what stands out with any great paella or fideus, is the coveted socarrat -- the delectable, scrumptious crust that forms at the bottom of the pan when all the liquid is absorbed. You can achieve the socarrat at home. You just need a wide, shallow pan, preferably one of these, and a little patience. Do not give into the temptation to stir the noodles while they are cooking or you will prevent the socarrat from forming. Just let them cook and you will be pleasantly rewarded.

Decided to incorporate some Mexican flavors into this particular version. Replaced traditional red sauce/stock with a spicy salsa, and topped the finished fideus with sliced avocado, rehydrated ancho chiles, cilantro, and a little cheese (queso fresco, though feta would work fine as well). Next time, will prepare a Spanish version with squid and topped with a spicy aioli.  

If you want to get the full Spanish experience, this dish is best enjoyed around a communal table with family, friends, and wine. And, serve in the paella pan, so you don't lose the crispy socarrat.

Fideus

Adapted from Deborah Madison's Vegetarian Dinners with influences from the King of Mexican Cuisine in Chicago, Rick Bayless

2 large or 3 small ancho chiles

3 tablespoons oil
1 batch salsa (recipe below)
3 tablespoons olive oil

1/2 pound thin noodles (used capellini), broken into 1 1/2-inch pieces
1/4 cup cilantro, chopped plus extra for garnish
1 avocado, peeled and sliced
Cheese, feta or queso fresco, for garnish

Cut the chiles open (I like to use a pair of kitchen shears) and remove the seeds and veins. Toast the chile pieces a few at a time in a dry heavy skillet over medium, pressing them flat against the hot surface with a metal spatula until they are aromatic, about 10 to 15 seconds per side.Transfer the toasted anchos to a bowl, cover with hot water, place a plate on top of the chiles to keep them submerged.  Soak for 20 minutes, drain and discard the soaking liquid. Chop or tear the chiles into small strips.

Heat the oil in a 13.5-inch paella pan or cast-iron or non-stick skillet over medium heat. Add the noodles and stir until they are lightly browned, ~3 minutes. Add the sauce, cilantro, 3/4 of the rehydrated ancho chiles, stir to incorporate the sauce, and adjust the heat to a simmer. Cover and cook until the noodles are soft, about 15 minutes. Serve in the paella pan.

Garnish with the remaining rehydrated ancho chiles, cilantro, avocado, and feta cheese.

If you prepare the salsa ahead of time, makes this dish a breeze to prepare.

Salsa

4 dried guajillo chiles

4 cloves garlic, unpeeled

1/2 small onion, thickly sliced ~ 1/2 inch
1 15-ounce can fire-roasted tomatoes

1 habanero chile (or serrano, jalapeno chile--less spicy)

Sea salt and fresh ground black pepper to taste

Cut the chiles open and remove the seeds and veins. Toast the chile pieces a few at a time in a dry heavy skillet over medium, pressing them flat against the hot surface with a metal spatula until they are aromatic, about 10 to 15 seconds per side. In a bowl, rehydrate the chiles for 20 minutes in hot tap water to cover; place a small place on the top to keep the chiles submerged. Drain the chiles.

In the same dry skillet, lay the unpeeled garlic and onion slices on the hot surface and let it roast, until soft  and blackened in a few spots, about 15 minutes for the garlic and 8-10 for the onion. Cool, then slip off the papery skins of the garlic.

Drain the canned tomatoes, reserving the liquid. Add enough water to the reserved liquid to make

11/2 cups. Add the rehydrated guajillo chiles, garlic, onion, canned tomatoes, reserved liquid plus water, habanero, salt (about 1 teaspoon) and black pepper to taste. Puree until smooth.

Eggs Two Ways

Happy 2012!  A new year, another 365 days of cooking, contemplating that next meal, trying new recipes, and, hopefully, traveling abroad to experience unique eats.  2011 took me to Sicily and Rome, where will this year find me?

I'm starting the new year on a spicy note.  Chreime is a fiery, North African (Morrocan) Jewish fish stew.  You might be thinking, 'why am I mentioning fish stew, when I have not prepared such a dish?'  Let me explain.  I prepared this stew last weekend (with sockeye salmon and rockfish) and could not get enough of this spicy red sauce.  I loved the sauce so much, I immediately started thinking about other variations and ingredients that would pair nicely with it.  The sauce is made with a hefty dose of garlic (an entire head), chiles, tomato paste, lemon, cilantro, and various spices, to include caraway, cumin, paprika, cayenne, and cinnamon. 

Decided to take this sauce in a different direction; think a hearty breakfast/brunch of fried egg with sauteed red and yellow pepper and red onions -- in lieu of fish.  Eggs baked in tomato sauce is by no means a new concept, though this particular sauce differs in that the tomatoes are but a small component.  The chiles and spice lend a pronounced hand, and offer a great complexity compared to your typical red sauce.

On a different note, wanted to start the new year with a healthy dose of my favorite wild greens, dandelions.  Yes, the same pesky weeds that are prone to overtake your yard.  They are slightly bitter; a bit of an acquired taste, which I happen to enjoy.  If you can't stomach the bitterness, mix or substitute dandelions with other leafy greens such as chard, spinach, kale, collard greens, mustard greens, etc.  I simply sauteed the greens with garlic, olive oil, salt and pepper.  Topped with an egg and finished with thick Greek yogurt, a drizzle of extra virgin olive oil, coarse sea salt, and a sprinkling of sumac -- a Middle Eastern spice, deep-red in color, that adds a fruity-tart flavor (often substituted for lemon, but not as strong) -- this dish will keep you smiling throughout 2012.  

Fiery Red Sauce
Adapted from January 2012 Bon Appetit

2 tablespoon caraway seeds 
1/2 cup olive oil

Sea salt and freshly ground black pepper 

12 garlic cloves (~ 1 head), coarsely chopped 

1 1/2 to 2 serrano chile (with seeds), chopped 

4 teaspoons hot smoked paprika

3 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/4 cup tomato paste
1/4 cup fresh lemon juice
1 teaspoon sugar
1/4 chopped fresh cilantro

Note: This is a fiery sauce. You can use the lower ranges on the serrano and cayenne chile for a milder sauce.

Toast the caraway seeds in a small dry skillet over medium heat, stirring occasionally, until slightly darker in color and aromatic, about 2 minutes.  Remove from skillet and let cool. Finely grind in a spice mill; set aside. 

Pound the garlic, serrano chile, paprika, cumin, cayenne, cinnamon, caraway, and 1/4 cup of olive in oil in a mortar and pestle (or blend in a food processor).

Heat the remaining 1/4 cup olive oil in a medium skillet over medium heat.  Add garlic paste.  Cook, stirring, for 30 seconds (do not burn).  Add the tomato paste and 1 cup of water to the skillet and bring to a simmer; continue simmering for 8 to 10 minutes.  Stir in the lemon juice and sugar.  Stir in the chopped cilantro. Season with salt and pepper.  Of note, this sauce can be made in advance.

Found this bowl in Chicago a few weekends back at a great little shop in the Wicker Park neighborhood. So cute!

Eggs in Fiery Red Sauce

2 tablespoons olive oil
1 small onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
Sea salt and black pepper to taste
Fiery red sauce (recipe above)
2 to 3 eggs
Cilantro, chopped for garnish
Coarse sea salt
Smoked hot paprika

Heat the olive oil in a large skillet over medium heat.  Add the onions, and saute, stirring occasionally, until they begin to brown, about 10 minutes.  Add the red and yellow peppers, and continue to saute, until the peppers are very tender and begin to brown, an additional 10 minutes.  Season with salt and pepper to taste. Set aside.

In a large skillet or 2 individual skillets, ladle the fiery red sauce in the bottom, so that it completely covers the bottom.  Add the onions and peppers (divided if using individual skillets) and simmer over medium heat until warmed through.  Reduce the heat to low. Make a little hole for the eggs and crack the eggs into the skillet.  Cover and cook over very low heat, about 8 to 10 minutes, until the whites are set and the yolks are still runny.

Sprinkle with the chopped cilantro, smoked hop paprika, and a little coarse sea salt.

 

Dandelion Greens, Fried Egg, and Yogurt
2 tablespoons extra-virgin olive oil plus more for drizzling
3 garlic cloves, thinly sliced
1 bunch dandelion green leaves, chopped

Squeeze of lemon juice

Sea salt and black pepper to taste
2 to 3 eggs

Greek yogurt
Sumac (optional)
Coarse sea salt

Heat the oil in a heavy skillet over medium-low heat.  Sauté the garlic until tender (but not browned), remove with a slotted spoon and set aside. 

Raise the heat to medium and add the dandelion greens (and more oil, if needed).  When all of the greens are in the skillet, add a squeeze of lemon juice, salt and pepper, and cook, over medium heat, stirring occasionally, about 3 minutes.  Add 2 tablespoons water and the reserved garlic and stir to incorporate.  Make a little hole for the eggs, and crack them directly into the skillet.  Cover and cook over very low heat, about 8 to 10 minutes, until the whites are set and the yolks are still runny.

Add a spoonful of Greek yogurt, a drizzle of olive oil, and sprinkle with sumac, and sea salt.