Egg Curry with Tomatoes and Cilantro

A festive eggplant dish great for gatherings.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.

Savory from chile, ginger, and cumin, these adai are a filling breakfast to power you through the day.

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.

Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.