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.

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.

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.

Eggplant, Squash, and Cherry Tomato Hash With Baked Eggs

A savory stew of eggplant, squash, zucchini, onions, and tomatoes, baked with eggs. Perfect for brunch or a light supper.

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...

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.

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.

Eggs en Cocotte With Tomato and Goat Cheese

These easy, individually baked eggs are set above a layer of thick and oniony tomato sauce and topped with crumbled fresh goat cheese.

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.

Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'

There's a reason oozing, soft-cooked eggs are arguably overused in food styling. That glistening ovum gold is like icing dripping down a cake, and anything underneath it is transformed into something richer, tastier, and more appealing. I would have been sold on this recipe from Diana Henry's new A Change of Appetite without that lusty addition, given my fondness for lentils in vinaigrette, but that broken yolk sealed the deal.