Name: Eggs Baked in Pipérade
Yield: Makes 4 servings
Ingredients: 1 large onion, chopped; 2 red bell peppers, chopped; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon hot paprika; 1 teaspoon minced garlic; 2 (14- to 15-ounce) cans diced tomatoes, including juice; 8 large eggs; 3 ounces crumbled feta (3/4 cup)

Piperade, a saucy tomato and pepper mixture from the Basque regions of France and Spain, is often paired with eggs.

Cooks' note:

The yolks in this recipe are not fully cooked. If salmonella is a problem in your area, bake until yolks are completely set.

Recipe notes

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.