The hot popping cherry tomatoes give the creamy eggs a lovely hit of sweetness and acidity. Warning: despite being vegetarian, it’s a hearty meal, so feel free to decrease the recipe ingredients if you’re cooking for just two, or one. Polenta fries are the sauce-mopping side of choice here.
These Israeli-style eggs are a great way to feed a crew, fast. Don’t just limit it to breakfast – serve with chargrilled crusty bread any time of the day.
Inspired by the French dish "oeufs en cocotte", referring to the terracotta dish it's prepared in, the Taleggio cheese and preserved lemon lift these eggs to all new flavour heights. They're great for those who want to skip on a tomato-heavy brekky.
It’s origins might be disputed, but shakshuka is the most well-known of all baked eggs, thanks in part to Sir Ottolenghi. This Tunisian version is topped with tangy yoghurt and served with warm pita bread – perfect for a big old communal table.
Despite their name, these eggs draw on European flavours in the way of crème fraiche, butter and wilted spinach. Crunchy hazelnuts and warm spice notes of nutmeg and sumac give them extra wow factor, which you can lift by introducing fresh tarragon, za’atar, fetta cheese, dukka, sautéed potatoes or coriander. Go nuts!
Serrano ham, chorizo, pimentón, tomatoes, garlic and onion - these eggs epitomise everything we love about Spanish cooking. The garlicky griddled bread adds a very special cafe-style touch - good luck sharing!
This is a speedy and satisfying way to get a protein and iron hit (we’re looking at you, fusspot kids). It features virtually zero prep, unless you want to pair with a side salad or salsa and turn into lunch.
Shake up your first meal of the day with these tasty Mexican-inspired egg tacos. Filled with lashings of charred corn salsa and creamy avocado puree - they'll leave your regular toast for dead.
Bored with eggs and bacon for breakfast? We were, so we made bacon jam and put in on a pizza. And the bacon jam is spiked with coffee and maple syrup. Kicking eggs 'n' bacon on toast to the kerb, yo.
This supremely satisfying breakfast dish of poached eggs with a yoghurt sauce really is fit for a king – there are records of it being cooked in the palace kitchens of Ottoman sultans dating back to the 15th century. The addition of the herb butter and Turkish chilli flakes is a more recent inclusion, but it adds just the right amount of kick to put a pep in your step in the morning.