Niloufer Ichaporia King, a wonderful San Francisco cook and author of My Bombay Kitchen: Traditional and Modern Parsi Home Cooking, developed this recipe for us. The Parsi community is famous for its ways with eggs, and King strengthens that reputation here.
Panzanella, the Italian bread salad, usually relies on juicy tomatoes and basil for its allure. This wintertime version expands its appeal to the cold seasons, too.
Recipe: Roasted Fennel, Egg, and Pancetta Panzanella
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Paprika Tomatoes with Poached Eggs (Shakshouka)
A North African dish, this terrific skillet dinner (or breakfast) is also hugely popular in Israel. Our lightened version, developed for a healthy eating column, uses less oil than the typical shakshouka, so feel free to double it (even triple) if you like—it’ll taste more authentic that way.