INGREDIENTS

Egg recipes: from Japanese omelet to shakshuka

An egg can be the star of a dish, hold it together, or offer a soft contrast on the plate. This collection includes Japanese omelet and steamed custard, French and Breton crêpes, noodle dishes topped with fried egg, and complete meals where eggs come together with vegetables, rice, or sauce. Choose based on how you want to cook: fry it quickly, steam it gently, or fill a sturdy tart crust.

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Bowls of savoy cabbage noodles with ginger, scallions, sesame seeds and a fried egg.

Main course

25 minutes

Savoy cabbage noodles with ginger and a fried egg

A hearty bowl of noodles is on the table in fifteen minutes, with fresh, crunchy savoy cabbage, ginger and a fried egg. The cabbage and sauce come together in one pan.

Golden frittata with green asparagus and fresh herbs, cut into wedges on a ceramic platter.

Lunch

35 minutes

Frittata with Green Asparagus and Herbs

This frittata with green asparagus, cheese and fresh herbs is hearty enough for lunch and comes together without much fuss. Serve it warm straight from the pan or let it cool to room temperature.

Shakshuka with four eggs in a spiced tomato and bell pepper sauce, sprinkled with parsley and served with flatbread.

Main course

45 minutes

Shakshuka with Tomato and Bell Pepper

Eggs gently cook in a spiced tomato sauce, making shakshuka a relaxed meal for an evening or a late weekend brunch. Serve it with flatbread and scoop the sauce straight from the pan.