The North African dish Shakshuka makes a great meal any time—if you can get the eggs to cook properly. For eggs with runny yolks and tender whites, we add the eggs to the skillet off the heat, cook them in a smooth rather than chunky sauce for more even heat transfer, and cover the whites with sauce just after adding them to the pan to help speed their cooking. For the sauce, we blend whole peeled tomatoes and jarred roasted red peppers for a mix of sweetness, smokiness, and acidity. Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing begins with a preheated Dutch oven to provide just the right amount of heat to wilt hearty bitter greens without actually cooking them. We start by sautéing carrots, raisins, and almonds in the pot and then pull the pot off the heat to let it cool slightly. When we add the greens, the warm mix-ins slightly soften the greens.
Printable Shopping Lists: Baked Eggs in Spicy Tomato Sauce and Warm Bitter Greens Salad