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While that claim is debatable, we like biting into the gently cooked tomatillo flavor bombs.

4 shallots, thinly sliced.1 Fresno chile, seeded and thinly sliced.

Two 15-ounce cans chickpeas, rinsed and drained.2 1/2 cups chicken stock or low-sodium broth.4 ounces mustard greens, stemmed, leaves torn.

Pour 1 tablespoon of water into 6 cups of a 12-cup muffin tin.Crack an egg into each of the 6 water-filled cups and season with salt and pepper.

Meanwhile, in a large skillet, heat the olive oil.

Add the shallots, garlic and chile and cook over moderate heat until softened, about 5 minutes.one day on Twitter.

As a professional cook, seeing countless videos of a greasy, chalky, and under-seasoned pasta dish truly sent me over the edge.I knew that if I made something like this at my former job, it wouldn't make it to the pass and it definitely wouldn't make it to a guest's table.

I wouldn't even make it for a family meal.I was met with numerous replies about how delicious it was when the original recipe had 11 additional ingredients mixed into it.