Shopping List
Produce
- 4 YUKON (YELLOW) POTATOES
- 4 SHALLOTS
- 1 SERRANO PEPPER
- 3 GARLIC CLOVES
- 1 pint CHERRY TOMATOES (you only need ⅓ cup)
- 2 small heads of FRISEE
- 1 bunch CILANTRO (tacos topping)
Beans / Grains
- 2 ½ cups or 2 (14oz) can cooked BLACK-EYED PEAS (substitute white, black or pinto beans if preferred)
Dairy / Eggs
- 4 large EGGS
- BUTTER
Dried Herbs / Spices
- OREGANO
- KOSHER SALT
Miscellaneous
- SHERRY WINE VINEGAR
- EXTRA-VIRGIN OLIVE OIL
Equipment and Supplies
- Instant Pot, Slow Cooker or Heavy-Bottomed Pot (if cooking the beans from dried)
- Medium-sized heavy-bottomed pot
- Large sauté pan
- Non-stick skillet
- Wooden spoon
- Non-stick spatula (for flipping the eggs)
- Chef's knife
- Measuring cups
- Measuring spoons
- Cutting board
If you're interested, go HERE to see my whole Storefront on Amazon, which shows all the equipment I regularly use in my own kitchen.
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