Pizza Chiena
Doro wat is one of Ethiopia’s most famous dishes; bone-in chicken pieces and hard-boiled eggs are slowly simmered in spiced onion sauce and drizzled with clarified butter. Get the recipe for Slow-Cooked Spicy Chicken with Hard-Boiled Eggs (Doro Wat)
Hard-cooked eggs get a golden sheen from frying in bright mustard oil and are served in a rich, spicy sauce made from oven-dried tomatoes.
This fresh take on the classic dish from Nice, France does away with the lettuce and pairs succulent wild salmon instead of tuna with crisp vegetables, briny olives, and an umami-packed vinaigrette made with garlic, anchovies, basil, and scallions. Get the recipe for Salmon Niçoise Salad with Garlic-Herb Dressing
Chef Yves Camdeborde assembles these haute deviled eggs—the whites marinated in soy sauce and pomegranate vinegar—à la minute at his stand-up bar L’Avant Comptoir de la Mer in Paris, but you can make the filling up to a day in advance and keep it refrigerated. Be sure to drain the whites immediately after 15 minutes of marinating so they don’t toughen. Get the recipe for Deviled Eggs With Crab »
Ribbons of raw asparagus are tossed with toasted breadcrumbs and a lively dressing made with anchovy, capers, olives, Calabrian chile, and lemon in this spring salad. Jammy soft-boiled eggs are the perfect finishing touch. Get the recipe for Shaved Asparagus Salad with Garlicky Breadcrumbs
Icelandic home cook Kjartan Ólafsson serves this baked cod dish drizzled with a luscious sauce of butter and chopped hard-boiled eggs at Þorláksmessa, Saint Thorlak’s mass on December 23. Get the recipe for Cod with Egg and Butter Sauce »
