My NYC kitchen is soooooooooooooooo small, Thumbelina size BUT it does have four burners and a stove which I put to use last night!
The whole shebang took about 40 minutes from start to finish including clean up (but not cooling and bagging)…I’m a clean as you go kinda gal.
The process went like this:
Turn oven on to 350.
Dump marinara sauce into baking dish, add eggs, top with parm set aside
Chop the veggies
Add mushrooms to eggs and pop into the oven- set timer for 20 minutes
Put pans on stove and heat
Open rinse and wash beans
Add a bit of oil to the pans dump in onions and garlic (same base) turn to med high
Add chili pepper and cumin to the beans pot, stir
While that cooks, wash stuff
Smell the garlic, dump the beans into a pot
Add eggplant to the other pot
Pull out the chicken, wash it put it in a bowl, season with salt, pepper, garlic, few splashes hot sauce ( I was out of red pepper flakes go figure) a few splashes of balsamic
Stir beans and add other veggies (zucchini, yellow squash, mushrooms to the egg plant pot. Stir everything again.
Put beans to simmer
Put chicken on a baking pan
Wash hands and chicken bowl (I get grossed out by raw chicken juice hanging around)
Pull out baked eggs
Have a sip of wine (hee hee)
Stir stove top stuff
Add basil and can of roasted tomato to egg plant pot. Put to simmer.
Put chicken in the oven
Turn off Egg plant pot
Pull out chicken
Turn off beans.
Let it all cool then bag it up (stuff took a bit of time to coo, this is not included in the 45 minutes…I read while that was happening)
I had the baked eggs over spinach for dinner.
I plan to re-purpose these throughout the week…let’s see how creative I can get.