This is how I've been eating for the past year or so. Just simple, vegetable and protein-based meals. That is the most exciting sentence you've ever read. What News! you must be thinking. I've never felt such palpatations before.
The above is a bowl of roasted Brussel Sprouts, topped with an olive-oil fried egg and Aleppo Pepper. It was one of the best things I've had in months, a combination discovered by many others before me, but it was just right. And Just Right is the name of this category, which is devoted to the quick meals I'm eating right now that make me feel good (Inside AND out, Jan!), and aren't really recipes, but I'll tell you how I did it.
iPhone photos. Brief directions. We've got to do something - otherwise, this site is just hanging out on my dime each month. My Midwestern roots are withering, just thinking about such waste. So this is what I eat. How I eat. Hasty and Tasty.
Like Uncle Jim's Bachelor Meals, for Busy Females with Pinterest Accounts.
JUST RIGHT: Roasted Brussels Sprouts, with Fried Egg
Preheat your oven to 425 degrees, give or take ten depending on how hot it runs.
Wash and dry and pick over and remove the leaves from as many sprouts as your body, your particular body, can handle. Cut them in half - I leave the eensy ones whole, tumble them onto a large baking sheet. Drizzle with Olive Oil (a couple Tablespoons), Salt (as much as you and your Doctor feel comfortable with), Black Pepper (enough so it hangs out in your teeth), Garlic Powder (you have it in your home), and Aleppo Pepper (this is delicious and perfect and I use a generous amount). Toss together with your hands, and because you have the time, turn each sprout so that it is cut side down.
Bake in that roaring hot oven for 10 minutes. Check in. Separate the couples. Give things a shock or two, ruffle some feathers. Or just tousle the sprouts around with a spatula. Roast for 3 to 5 more minutes - they should be tender and charred, crisped and gorgeous.
Meanwhile, in a small skillet, heat a good drizzle of olive oil. Once hot, crack A Single Egg into it. Cook until you're not grossed out by the whites. Season, I think you should at least, with Salt and Aleppo Pepper.
Lump those sprouts into a bowl. Slide the egg on top. Dot with Sriracha, or don't.
Eat it all up.