Even if you're cooking for one, we still recommend making two omelettes – one to tuck into straight away, and the other to enjoy in a sandwich the following day.
Shakshuka is a dish from North Africa, traditionally made with poached eggs, tomato sauce and spices. Our recipe adds sweet potato to the mix, which works well to soak up the eggs.
This recipe takes a classic dish – the Italian frittata – and loads it up with spices, including fresh green chillies, chilli powder, earthy, fragrant cumin seeds and turmeric, giving the dish a lovely heat.
Ready in 10 minutes, these poached eggs – dressed in yoghurt and paprika-spiked butter – are the easier, lazier cousin of shakshuka, and we couldn't be more on board.
Kedgeree is an Anglo-Indian dish of rice – spiced with ginger, chillies, turmeric and coriander – and delicately poached, flaked haddock.
This luxurious recipe combines leeks, smoked haddock and double cream to make a deliciously indulgent dish. It's pretty easy to make, but it looks (and tastes) impressive.
To make it, potatoes, anchovies, tomatoes, green beans, tuna, hard-boiled eggs and olives are baked with a garlicky dressing, then topped with Parmesan shavings.
You can include whatever extra ingredients you like, but we think our version – complete with succulent, wok-fried prawns and sweet, crunchy cabbage – is a winner.
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