Butternut Squash and Chicken Chorizo Hash

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Sick of butternut squash yet this season? Me neither. But seriously, it doesn’t have to be all butternut squash soup all day. Transform the humble squash into a powerhouse with this hash, decked with meaty chorizo and brightened with lime. And put an egg on it, obvs. Breakfast is served.

Butternut squash and chicken chorizo hash

2 tablespoons (or more) olive oil
8 ounces fresh chicken chorizo
1 pound butternut squash (about 1/2 of a medium squash), peeled, cut into 1/2-inch pieces
1 onion, chopped
Salt
Pepper
4 eggs
Lime wedges and cilantro leaves, for serving

1. Heat 1 tablespoon oil in a large heavy skillet (preferably cast iron) over medium-high. Cook chorizo, breaking up into small pieces, until browned and cooked through, about 7 minutes. Transfer to a bowl with a slotted spoon; reserve skillet with fat.

2. Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender, about 15 minutes. Stir in chorizo and season with salt. Squeeze a lime wedge over and top with cilantro.

3. In the meantime, heat remaining tablespoon oil in a medium skillet over medium heat. Fry eggs sunny-side up until whites are cooked through and yolks are still runny, about 5 minutes. Season with salt and pepper.

4. Divide hash among four plates and top each with an egg. Serve with additional lime wedges for squeezing over.

Creamy Chickpeas with Eggs and Proscuitto

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It’s the middle of winter and you want something decadent for a weekend breakfast, but it’s too cold and rainy and let’s face it — depressing, to go out. Spring is but a few weeks away but until then, you need something to cheer you up. Adapted from Bon Appetit, I made this easy one-skillet brunch one morning when it was blissfully sunny enough to sit outside and take in the vitamin D. If you stare hard enough, the egg sort of looks like the sun. ¯\_(ツ)_/¯

I served this with Iranian barbari bread to soak up the creamy tomato sauce, but any flatbread will work just fine.

Creamy chickpeas with eggs and proscuitto

Ingredients:

2 tablespoons olive oil
1 garlic clove, thinly sliced
1 sprig rosemary
1 15-ounce can chickpeas, rinsed
1 tablespoon tomato paste
1 teaspoon paprika
3/4 cup heavy cream
Salt
Pepper
2 eggs
4 thin slices of prosciutto
Flatbread, for serving

1. Heat oil in a medium skillet over medium. Cook garlic and rosemary, stirring frequently, until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic. Transfer rosemary to a plate.

2. Add chickpeas, tomato paste, and paprika to skillet and cook, stirring often, until coated, about 2 minutes. Mix in cream, season with salt and lots of pepper, and bring to a simmer.

3. Crack eggs into chickpea mixture and season them with salt. Cover and cook until white parts of eggs are set but yolks are still runny, about 3 minutes. Remove from heat and drape prosciutto around eggs. Crumble rosemary on top. Serve warm with flatbread.

Queso with Turkey Chorizo

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I’m just going to break it to you now: this appetizer is definitely not healthy. Like, not even remotely. As in, I-bought-Velveeta-for-the-first-time-in-my-life-for-this-recipe levels of unhealthy.

But it’s worth it. I mean, there’s nothing quite like semi-food Velveeta to keep your queso at a smooth, dip-able consistency even after it’s cooled. A liberal sprinkling of turkey chorizo (don’t @ me, it’s actually really good) rounds things out with another layer of crumbly texture and warm spice.

After the chips are gone, you’ll be licking the bowl with this one.

Queso with Turkey Chorizo

Ingredients:

1 tablespoon vegetable oil
6 ounces fresh turkey or chicken chorizo
2 1/2 cups half-and-half
1/2 pound Velveeta cheese, cut into cubes
1/2 pound Monterey Jack cheese, grated
1/2 pound sharp cheddar, grated
2 teaspoons chopped canned chipotle chiles in adobo
1 teaspoon salt
1/2 teaspoon ancho chile powder
1/2 teaspoon chipotle chile powder

1. Heat oil in a skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8–10 minutes; set aside.

2. Heat half-and-half and Velveeta in a large saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6–8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and chile powders.

3. Transfer queso to a warm bowl and top with chorizo.

Japanese Garlic Chive-Scrambled Eggs

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I probably make these scrambled eggs at least once a month. Easy, healthy, and delicious, they make a perfect breakfast (who am I kidding, I make this for dinner all the time too). You can serve this atop rice, but I prefer these soft and warm eggs by themselves.

Make sure to get Asian garlic chives for these, as the flavor and texture are completely different than your standard grocery store chives.

Japanese garlic chive-scrambled eggs

Ingredients:

1 small bunch garlic chives (about 1/2 pound), cleaned and chopped into 1-inch lengths
4 eggs
1 teaspoon sugar
1 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon instant dashi granules (optional)
2 teaspoons vegetable oil

1. In a bowl, beat the eggs, sugar, soy sauce, salt, and dashi together until blended.

2. Heat the oil in a nonstick frying pan over medium-high heat, then add the garlic chives, sauteing for a couple of minutes until they’re bright green and wilted.

3. Pour the eggs into the pan and turn down the heat to low. Let the eggs cook, undisturbed, until you see the bottom of the eggs turn opaque.

4. Give the eggs a gentle stir, scraping the cooked egg up from the edges off the bottom of the pan, and allowing the raw egg at the top to run underneath. Let this cook until the bottom layer turns opaque and stir again.

5. Repeat step 4 until the eggs have reached your desired doneness (I like for much of the eggs to remain soft and opaque). Remember that the eggs will continue to cook a little after you turn off the heat. Serve warm.

Deviled Eggs with Dungeness Crab

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Every year, denizens of the Bay Area eagerly await a very special season. The weather is getting chillier, the nights are getting longer, and a very special something is along the way: Dungeness crab.

Outsiders may ridicule our obsession, but they haven’t tasted the sweet, juicy, tender delicacy that is Dungeness. And no holiday season is complete without a few crabs at the table, right?

This appetizer brings together Dungeness crab, which everyone loves, and deviled eggs, which everyone also loves, unless you have no taste. (Or maybe you haven’t had a good deviled egg? I was once there, my friend. I understand the struggle.)

Creamy, salty-sweet, and easy to prepare ahead of time, these get eaten up in an instant. You might want to make extra.

Deviled Eggs with Dungenness Crab

Ingredients:

1 dozen eggs
1/2 cup mayonnaise
1 tablespoons Dijon mustard
1 minced shallot
2 tablespoons snipped chives, plus more for garnish
2 tablespoons finely chopped parsley
1 tablespoon capers, rinsed and finely chopped
1 teaspoon finely chopped thyme
1 teaspoon sherry vinegar
1/4 teaspoon Tabasco
Salt
1/4 pound Dungeness crab
Salmon roe, for garnish (optional)

1. Fill a large bowl with ice water. In a saucepan, cover the eggs with water by 1 inch and bring to a boil. Cover and remove the pan from the heat. Let stand for 10 minutes. Drain the eggs and transfer to the ice water bath to cool completely.

2. Peel and halve the eggs lengthwise. Transfer the yolks to a medium bowl and mash with the back of a spoon. Arrange the egg whites on a platter. Add the mayonnaise, mustard, shallot, 2 tablespoons of chives, parsley, capers, thyme, vinegar and Tabasco to the bowl with the egg yolks and mix until smooth. Season with salt. Transfer the mixture to a piping bag and fill the egg whites. Top each deviled egg with some of the crab and garnish with roe and chives.