Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt

Eggplants have always been a difficult vegetable for me. They come in different shapes, sizes, colors, and stripes and are surrounded by dos and don'ts. But with enough delicious recipes under your belt, it's pretty easy to overlook the post-cooking appearance and realize that all those dos and don'ts are really more suggestions than hard-and-fast rules. This recipe, which combines small Italian eggplants cooked whole in olive oil along with harissa, chickpeas, and tomatoes, is one such preparat...

Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs from 'Flour, Too'

Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair.

Moroccan Merguez Ragout with Poached Eggs

For those with a passion for runny yolks, it doesn't get much better than Shakshuka, that Middle Eastern dish of eggs poached in a spiced tomato sauce. Of course, there is one way to improve on the dish and that would be by adding chunks of Moroccan merguez à la this: Moroccan Merguez Ragout with Poached Eggs from Amanda Hesser's and Merrill Stubbs' The Food52 Cookbook.

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce)

Shakshuka is a versatile and vegetarian one-pan egg and tomato dish that's perfect for breakfast, lunch, or dinner.

Moroccan Egg Drop Harira (Vegetable and Legume Soup)

Derived from the Arabic word “harir,” harira translates into “silk,” which describes the consistency of the soup. This version features both lentils and chickpeas, and is finished with a drizzle of beaten egg.

Charred Eggplant and Tomatoes with Harissa and Mint

Young, firm eggplants are the best for this dish. Cook them just till they char and become tender, any longer and they will turn mushy. After a few seconds, they will absorb all the oil in the pan; they will cook just fine without the need for more.

Harissa Quinoa With Shrimp and Chickpeas

Quinoa, chickpeas, and shrimp are flavored with harissa and topped with crunchy cucumbers. Finished with some lemon and cilantro, it makes a quick and easy meal that comes together in less than 30 minutes, with minimal prep work to boot.

Scrambled Eggs With Sumac, Pine Nuts, and Parsley

Crunchy toasted pine nuts and lemony sumac are great partners for eggs scrambled softly in extra-virgin olive oil.

Chicken Hash

Chunks of chicken and creamy Yukon Gold potatoes are stir fried with za'atar and spicy harissa.

Shakshuka (Middle Eastern Baked Eggs)

I say this is the best baked eggs in the world, but actually, they can be poached instead of baked!! Just one rule - crusty bread is a must.