Scrambled Eggs

No one should tell you how to take your eggs. But everyone should know how to make scrambled eggs well! 60 seconds, soft, creamy, custardy. Perfection!

Harissa Chickpeas With Fried Eggs

This one-pot dish of chickpeas in a spicy harissa sauce with a fried egg doesn't just have to be breakfast: It's delicious for any meal of the day. It comes together in less than 15 minutes, making it the perfect weeknight meal: easy, filling, and delicious.

Yotam Ottolenghi's Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter

Come for the garlic-infused yogurt, stay for the spiced butter.

Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions, and Chilies)

After a week and a half in Turkey, this was the one dish that my sister, my wife, and I were consistently craving. Menemen is a dish of eggs scrambled just until barely set, mixed with tomatoes, chilies, and tons of olive oil. I love to eat it with a side of salty cheese, olives, and some good crusty bread.

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.

Soft-Scrambled Eggs

This recipe produces moist scrambled eggs with medium-sized curds.

Fluffy Scrambled Eggs

Do you have to add milk to scrambled eggs? No, but they keep the dish more flavorful and moist. Go on, give it a try.

Scrambled Eggs with Salmon Roe

These eggs with salmon roe and fresh herbs make for a delicious scramble.

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.

Custardy French-Style Soft Scrambled Eggs

This recipe produces very delicate scrambled eggs with tiny curds and a spoonable, almost pourable consistency. It's not your average breakfast-egg recipe, but works great spooned onto toasts and topped with things like caviar, smoked salmon, or lobster, as an hors d'oeuvre.