James Ransom

For British chef Yotam Ottolenghi, the egg is the perfect finishing touch—the key to completing a dish that is “almost there.” One of his favorite egg dishes is the Tunisian staple shakshuka, which, with its chopped garlic, peppers, fiery harissa, and baked egg, he describes as “drama in the mouth.” Ottolenghi suggests this as an ideal brunch: “It’s a really informal dish—you can do all the work beforehand, then all you need is some crusty white bread to mop up the juices. It also has magical hangover-clearing properties.” Directions:  Preheat oven to 350°. Heat olive oil in large pan over


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