Granof - The Ultimate College Cookbook: Easy, Flavor-Forward Recipes for Your Campus (or Off-Campus) Kitchen

Thanks first of all to Dimity Jones, who brought this project to me; to Hannah Rahill, who greenlighted it; and to Lydia OBrien, who made the editing process 99 percent less traumatic than I feared. Thank you to Martha Hopkins for her superior agenting skills, to Devon Donohue and my nieces Sydney Walley, Jenny Black, and Samantha Walley for their educated palates and recipe testing, and to my assistant, Sofie Taddeo, who shopped, tested, cooked, styled, and hand-modeled her way through this project with grace and good cheer. Thank you to Marysarah Quinn and Jen Wang for their keen eye and good taste, to Emily Schindler for bringing this project to life through her lens, and to Julie Bernouis for her prop styling and buoyant spirit. Thank you to Kerri Brewer and Paige Hicks (sorry about the Vitamix blade; it will be replaced) and to my surly but lovable son, Theo, who wishes I would for once just cook something normal.

Say that three times fast. Shakshuka is a typical Middle Eastern breakfast of eggs baked in a fragrant tomato sauce. Level up with a handful of spinach, chard, or kale stirred in toward the end, and serve with pita chips to sop up all the tomatoey deliciousness.

SERVES 1

1 teaspoon extra-virgin olive oil

Half of a small red or yellow bell pepper, seeded and coarsely chopped

1 garlic clove, halved

teaspoon ground cumin

Pinch of red pepper flakes or Aleppo pepper (optional)

1 cup Core Tomato Sauce () or your favorite store-bought tomato sauce

1 to 2 large eggs

Yogurt, harissa, and pita chips or crusty bread, for serving (optional)

Make it on the stove: In a small saucepan (with a lid), heat the olive oil over medium-high heat until it shimmers.

Add the bell pepper and garlic and cook, stirring, for a minute or two, until the pepper has begun to soften. Add the cumin, red pepper flakes (if using), and tomato sauce and stir to incorporate. Reduce the heat to medium so that the sauce boils happily but not fiercely, and let it cook, uncovered, for about 5 minutes more, until slightly thickened.

Reduce the heat to low to allow the sauce to simmer, and use a large spoon to push some of the sauce away from the middle and make a small well in the center. Break the egg(s) into a small cup, then tip into the well. (Dont worry if the yolks break; it will all end up in the same place anyway.) Cover the saucepan and let simmer for 3 to 4 minutes more, until the yolks are set but still jammy.

Turn the shakshuka out into a shallow bowl and top with yogurt and harissa, and serve with pita chips or bread for dipping, if you like.

Make it in a rice cooker: Preheat the rice cooker to Cook mode and add the olive oil. Follow the same instructions as above (it will take a few more minutes for the vegetables to cook in the second step).

After you add the egg(s), cover the rice cooker and let the eggs cook until they have reached your desired level of doneness. Continue as above.

This single-serving frittata is perfect as a breakfast for one, and the untraditional addition of potato chips will make you feel like a genius even in the early hours. (Also, making it in a rice cooker is #lifechanging. ) Its even better at room temperatureslap this on a bun and you have yourself an egg sandwich on the fly. Just dont wrap cooked eggs in foil or theyll turn greenopt for beeswax wrap, a paper bag, or wax paper instead.

MAKES ONE 4-INCH FRITTATA

A small knob of unsalted butter, for the pan

2 large eggs

1 (1-ounce) bag of potato chips (I like the sour cream and onion flavor for this)

Optional add-ins

Chopped deli meat, cooked sausage, cheese (#natch) , leftover cooked veggies, raw spinach, chopped onions, bell peppers, fresh herbs, and chopped tomatoand even smoked salmon if its in the budget.

Make it on the stove: Heat a knob of butter in a 4-inch skillet over medium heat. Meanwhile, in a mug or small bowl, whisk the eggs gently with a splash of water until combined. (Dont beat the heck out of them or theyll become rubbery.)

When the skillet is hot and the butter has melted, pour in the egg mixture (and any add-ins, if using) and immediately add the potato chips and use a spatula to press them under the egg mixture until the chips are submerged. Its okay if some float to the top. Let cook, without stirring, about 30 seconds, until you see the edges beginning to set. Use a fork or a small silicone spatula to push the cooked frittata toward the center of the skillet, letting the uncooked portions run to the edges. Keep doing this till theres no more runny egg and the top is still a little jiggly. Remove from the heat to serve, or flip the frittata with a spatula to cook the other side for a few seconds. (Its smallyou can do it!)