Guys, this is a special recipe! It is 1) quick and easy to make, 2) is healthy, and 3) tastes amazing! Silky, just-set eggs nestled in a savory tomato sauce (with a little spice, if you like), with some wilted greens and Parmesan melted and just beginning to brown on top—it’s heaven! And you can also have these savory baked eggs for breakfast, lunch, and dinner!…
Can you believe it’s October already? I can’t. I’m not sure where September went. Heck, I’m not sure where the entire year went. I do love October though—it may just be my favorite month. In New Mexico, besides chile, we have the Balloon Fiesta, as well as my birthday and our wedding anniversary, all within the same twoish weeks. Plus, all the trees start changing color, the chamisa are blooming, and the weather is finally cooler! And cooler weather means comfort food, like big bowls piled high with pasta and a hearty sauce.
Last Monday we covered how to make homemade pasta. Today, I’m giving you a short recipe you can use along with your freshly-made pasta. It only takes about 45 minutes to prepare, from start to finish. You can learn more about pasta and how to cook pasta in series part one and part two….