A Pantry Friendly, Riffable Skillet Meal

Plenty of protein, only one pan

Hello! You may have noticed that you’ve been hearing from me more often over the past month, and that my recipes have taken on even more of a protein focus. Your feedback tells me that this shift is a welcome one, and in the past series of newsletters, I’ve been wanting to give everyone a preview of how I’ll be narrowing the focus going forward.

I’ll still send out the occasional cookbook and author feature, as well a baked good every now and then. But primarily my focus will be vegetarian recipes that are whole-foods and high-protein oriented. A quick breakdown of the tiered newsletter system:

• For free subscribers: After this week, my newsletters will be less frequent. Some new recipes will be available for a preview period, after which point they’ll go behind a paywall.

• For paid subscribers: First, I can’t thank you enough — while I’m grateful every day that I get to do this work, it is definitely work, and your support makes a huge difference in making it possible. You will continue to receive a new recipe every week, will always have full access to my archive of 100+ recipes, and I’m also finally getting organized to host virtual cooking events periodically, through Substack’s new Live Video feature.

If you’re considering becoming a paid subscriber, and/or you’ve already redeemed your free 7-day preview, I’m pleased to offer a special Fall Promotion, of 20% off for 12 months. This offer will be available for the next two weeks. If you have veggie-loving friends with a protein inclination who might be interested, please feel free to forward this email to them as well.

As always, thank you for your continued support, for giving this space a scroll every now and then, and cooking my recipes. I’m always receptive to feedback and ideas — just reply to this message or leave a comment below. —Lukas

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Like many of my recipes, this one began as a pressing need to use up some leftovers. Here it was a tub of cooked beans and another one of cooked quinoa — a great start to any number of meals, but especially the hearty, comforting types.

It started with a base of browned and spiced onions. Then, from my home-cooked ayocote negros (one of my favorites, so plump and meaty), I poured in the delicious bean broth. And with shakshuka in mind, I cracked a few eggs over the top.

In addition to being easy, incredibly satisfying, and loaded with protein and fiber, it’s a dinner that can be on the table in less than 30 minutes, requiring just one pan and one stovetop burner.

There are so many ways you can make it your own, leaning into its flexibility and leftover-friendliness: