Three tamales become dinner for two by breaking them up and heating them through in a skillet with salsa, topped with cheese and a fried egg. This is how you make a tired Wednesday into something warm and satisfying.

Serves 2. 20 minutes, 15 at the stove.

About 1080 calories a serving, 49 g protein, 62 g carbohydrate, 72 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. While the oil warms, unwrap the 3 tamales and break them into bite-sized pieces, discarding the corn husks.
2. When the oil shimmers, add the tamale pieces and cook for five minutes, stirring once or twice, until they start to brown at the edges and warm through.5 min
3. Pour 1 cup salsa over the tamales and stir to coat evenly. Sprinkle 1 cup grated cheese over the top and let it melt for two minutes without stirring.2 min
4. Push the tamale mixture to the sides of the skillet, leaving a small well in the center. Crack 2 eggs into the well and cook until the whites are set and the yolks remain runny, about three minutes. Season with salt and pepper.3 min

Note Swap fresh salsa for jarred, or use enchilada sauce instead. Leftovers keep two days covered in the fridge; reheat gently with a splash of water. Serve with rice, beans, or warm tortillas on the side.

Six tamales steamed open and tucked into a quick skillet supper with cheese and greens, enough to stretch one package into a proper meal for two. The tamales are the whole point, needing nothing but a hot pan and what lives in the staples drawer.

Serves 2. 20 minutes, 15 at the stove.

About 1120 calories a serving, 46 g protein, 105 g carbohydrate, 58 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a wide skillet over medium-high heat. While it warms, peel away the corn husks from six tamales and set the tamales aside.
2. Mince 2 cloves garlic and chop half a medium onion. When the oil shimmers, add garlic and onion to the pan and stir until soft, about 3 minutes.3 min
3. Tear the tamales into chunks and add them to the pan along with 4 ounces greens. Toss until the greens wilt and the tamale pieces warm through, about 4 minutes, stirring often.4 min
4. Tear 3 ounces cheese into pieces and scatter it over the pan. Stir gently until the cheese melts into the tamales and greens, about 2 minutes.2 min
5. Taste and season with salt and pepper. Divide between two plates and serve at once.

Note Swap the greens for shredded cabbage or diced bell pepper if you have them; the tamale filling will dictate whether you add more salt. Leftovers keep three days in an airtight container and reheat gently on the stovetop. Serve with a squeeze of lime and hot sauce on the side.

Leftover tamales turn into a quick supper when you break them apart, warm them through in salsa, and finish with melted cheese and a fried egg. One of those nights where the fridge does half the work for you.

Serves 2. 15 minutes, 10 at the stove.

About 310 calories a serving, 10 g protein, 9 g carbohydrate, 27 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pull the tamale filling and corn husks apart into rough chunks and add them to the pan with the salsa, stirring to combine. Cook until bubbling and warmed through, about 3 minutes.3 min
2. Scatter 1/2 cup shredded cheese over the tamale mixture, then crack 2 eggs onto the surface. Lower the heat to medium and cook until the egg whites set but the yolks still run, about 4 minutes.4 min
3. Push the eggs to one side and add 1 tablespoon butter to the pan. When it foams, season with salt and pepper, then slide onto plates and serve straight from the skillet.

Note Swap the eggs for a dollop of sour cream if you prefer. This keeps in a covered container for up to two days and reheats gently in the skillet. Serve with warm tortillas or rice on the side to stretch it.