Ingredients – 2 tablespoons extra-virgin olive oil – 1 cup chopped yellow onion – 1 red bell pepper, seeded and diced – ¼ teaspoon sea salt, more to taste – Freshly ground black pepper – 3 medium garlic cloves, minced – ½ teaspoon smoked paprika – ½ teaspoon ground cumin – Pinch of cayenne pepper, optional – 1 28-ounce can crushed tomatoes

– 2 tablespoons harissa paste*, see note – 1 cup fresh spinach, chopped – 3 to 5 eggs – ⅓ cup crumbled feta cheese – ¼ cup fresh parsley leaves – 1 avocado, diced – Microgreens for garnish, optional – Toasted bread, for serving Instructions – Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. 

Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes. – Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened. – Add the spinach and stir until wilted. Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. 

The timing will depend on how runny you like your egg yolks. – Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping. Notes *If you're sensitive to spice use a mild harissa (like Mina Harissa Mild), for a spicier shakshuka, use hot harissa (like Trader Joe's Hot Harissa).

Ingredients Basic Frittata Recipe: – 6 large eggs, use 8 eggs for a 12-inch skillet – ¼ cup unsweetened almond milk, or any milk – 2 garlic cloves, minced – ¼ teaspoon sea salt, more for sprinkling – Freshly ground black pepper – Extra-virgin olive oil, for drizzling – Choose ingredients for one of the variations below: Variation #1: Broccoli Feta – 6 scallions, chopped

– 2 cups chopped broccoli or broccolini – ⅛ teaspoon smoked paprika – ¼ cup crumbled feta cheese Variation #2: Roasted Red Pepper & Spinach – 1 shallot, chopped – 2 roasted red bell peppers, chopped – 2 cups spinach – ⅓ cup crumbled feta cheese Variation #3: Spring Veggie – 4 spring onions or scallions, chopped

– ½ cup chopped asparagus, tender parts – ½ cup frozen peas, thawed – ½ cup halved mini mozzarella balls – ¼ cup crumbled feta – ¼ cup chopped tarragon or chives Variation #4: Mixed Mushroom & Tarragon – 1 shallot, chopped – 12 ounces mixed mushrooms, chopped – ¼ cup chopped tarragon – ⅓ cup grated pecorino cheese

Variation #5: Caprese – 1 shallot, chopped – 2 cups halved cherry tomatoes – ¾ cup halved mini mozzarella balls – ½ cup sliced basil Instructions – Preheat the oven to 400°F. – Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Follow the instructions to make one of the vegetable variations below:

– Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

– Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

– Spring Veggie: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

– Mixed Mushroom & Tarragon: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes. Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally. Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

– Caprese: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the tomatoes, half the basil, stir, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and bake 15 to 20 minutes or until the eggs are set. Top with the remaining basil. Season to taste and serve.

Ingredients – 1 teaspoon extra-virgin olive oil – ¼ cup diced red onion – 2 roma tomatoes, cored and diced – ½ to 1 jalapeño, seeded and diced – 1 garlic clove, finely chopped – 5 eggs, beaten – ¼ cup crumbled tortilla chips – ½ cup shredded jack cheese – ¼ cup chopped cilantro – Sea salt and freshly ground black pepper

for serving – 4 tortillas, charred – Avocado slices – Lime wedges – Homemade Salsa or Tomatillo Salsa Instructions – Heat the oil in a medium nonstick skillet over medium heat. Add the onion, tomato, jalapeño, garlic, ¼ teaspoon sea salt, and several grinds of fresh pepper. Cook for 2 minutes, stirring, until softened. 

Add the eggs and crumbled chips and stir to scramble. Stir in cheese and remove from the skillet. – Sprinkle with cilantro, season to taste with more salt and pepper, and serve with tortillas, avocado slices, lime wedges, and salsa.

Ingredients – 3 packed cups finely shredded cabbage, about ½ medium* – 1¼ cups chopped scallions, about 1 bunch – 1 cup panko breadcrumbs – ¾ teaspoon sea salt – 3 eggs, beaten – Extra-virgin olive oil, for brushing for serving: – Vegan Worcestershire sauce, (Annie’s recommended) – Mayo, (Sir Kensington’s or Kewpie recommended) – Sesame seeds

– Pickled ginger – ½ sheet nori, sliced** – ½ cup microgreens, optional Instructions – In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it's very dry, let it sit for 10 minutes). – Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. 

(It's ok if it doesn't seem cohesive, it'll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing more oil, as needed. – Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.

Notes *I like to shred my cabbage on a mandoline to get thin, even-sized shreds. **Use scissors to cut nori into thin strips.