packages cream cheese.

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.

Stir in the chickpeas and stock and bring to a boil.Add the mustard greens and cook until just wilted, 3 minutes.

Ladle into 6 bowls and top with the eggs..

frozen petite peas.In the meantime and until that happens, we'll be in our own little intersectional corners of the internet, creating recipes and cooking without the fanfare of becoming the new, trendy social media darling.(Keep screen awake).

3 onions, coarsely chopped.One 1-inch piece of fresh ginger, peeled and chopped.

1 tablespoon ground coriander.1/2 teaspoon cayenne pepper.