How do you like your Ooni? Does the pizza taste better than oven-baked?
Thanks for the night before tip! I LOVE a good make-ahead recipe, especially for breakfast. Now I have a hankering for chile-egg puff.
I often make a Mexican dish called chilaquiles, with fried eggs on top. I LOVE salsa on eggs.
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We use it every weekend and are really pleased. It gets hundreds of degrees hotter than the oven. Pizza takes about a minute, maybe two. I recommend it highly…but we weren’t ever making pizza before Ooni, so if you already have a routine maybe it’s not needed.
My husband makes the dough from scratch each time. When he wanted to get the pizza oven I said there was no way I’d be doing the dough (I like to cook but don’t like baking ). He’s a pro. It does take a bit of time the night before…
But to keep the topic on eggs: I use a skewer to spread the egg out after the first 30 seconds or so (already keep a skewer nearby to puncture dough bubbles). I try to get the white cooked through but leave some yolk runniness.
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@Lindagaf - we have a favorite little hole in the wall restaurant by my parents house that H and I always go to for breakfast when we visit and my go to is either chilaquiles or huevos rancheros.
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I was going to mention Shashuka as it is a traditional dish in our family, but I decided tomatoes were actually the star Of the dish - with eggs playing an important back up role!
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I have made and enjoyed many of the recipes/dishes mentioned, both the elaborate and the simple, so I’ll submit a nominee for the easiest yet:
When I was working my fastest deviled egg breakfast: smash the yolks with a squirt of honey mustard (I can’t face looking at Mayo early in the morning) and salt. It’s a little drier than traditional deviled eggs. I also like to add a little spoonful of Wickles hot pickle relish.
Very fastest deviled eggs, throw away the yolks and fill the hollow with spicy red pepper hummus.
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I make a similar egg casserole recipe. Very versatile and freezes well. I’ve taken it precooked on trips.
First step is to melt butter in 9x13 glass dish, then swoosh it around (to grease the dish) and pour the rest into beaten eggs. I make it without the chiles, serve it with optional jar of green chile on the side.
Often I send it when families are in need of meals, saying “good breakfast, lunch or dinner food”. Since there is already green chile, I throw in a bag of tortilla chips too.
I love egg salad. I have a relative who owned a very high end catering business. Whenever I visited, I had their outstanding egg salad…it really was wonderful. One day I asked for the secret ingredient. Well…a small amount of sweet pickle relish. I tried it myself and yep…that was it!
Just Mayo and a little sweet pickle relish.
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Well flavored homemade black beans + baby spinach with poached egg and hot sauce
Cottage cheese pancakes, cheating a bit but they do use a lot of eggs L
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Menemen Recipe (Turkish eggs and tomatoes) • Unicorns in the Kitchen
could eat it everyday…
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Fun to learn about that dish and how it differs from shakshuka!
" MENEMEN VS SHAKSHUKA
Tomato based breakfast dishes are very common through the Middle East and Mediterranean regions. However, shakshuka and menemen are two different dishes:
- We cook the eggs whole in shakshuka whereas in menemen, the eggs are mixed into the tomato mixture. Moreover, shakshuka contains red pepper but Turkish scrambled eggs uses green pepper.
- The combination of spices could vary in both dishes as well. Shakshuka has a Tunisian origin but the other one is from the Mediterranean, influenced by both Turkish and Greek cuisines."
BTW, for anyone wanting to try shashuka but not wanting the effort (though it is not hard) Mina Shashuka pretty easily found in grocery stores near the ethnic foods is decent and makes for a really really easy QUICK meal with a few eggs and a good hunk of bread.
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Loving all the recipes/ideas here (& a +1 to @GRITS80 for the cook-ahead suggestion on the Chile-Egg puff).
In the Egg Salad category, the Silver Palate’s Mustard Dill version (add 1/3 cup fresh dill, 1/4 cup good mustard & 1/2 cup diced red onion to 8 eggs + 3/4 cups of whatever dairy combo you like) is a nice change.
Popovers: a staple in our house on Sunday mornings (4 eggs : 1 cup milk : 1 cup flour : 1/2 tsp salt, multiplies easily): preheat muffin tins in a 375 oven, brush with melted butter, bake ~15 min to golden; serve with lots of types of jams & fruit
When there is leftover batter (or I need an easy get them going on a winter morning breakfast) on Monday the urchins get
Puffy Pancakes (from the great cookbook “One Bite Won’t Kill You”; aka a Dutch baby): same batter, but put 6-8 tbs of butter in a cast iron skillet and heat in a hot oven until butter is melted & bubbling, then add the batter, cook to puffy & golden, sprinkle with confectioner’s sugar if you are feeling indulgent (& you have some handy), and add lemon or fruit
There is a handy ratio for fluffy quiches: 1 large egg : 1/2 cup dairy (3 eggs for a 9" quiche) + 2 cups filling (not more than 1 cup of that cheese)
Scrambled eggs with smoked salmon (on it’s own or in the TJ spread!) is a great combo. If you have a strong bread (pumpernickel, rye, etc) it makes a great openfaced sandwich.
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Popovers and Dutch Baby recipes make strong showings at our house especially in the winter. Love both. With a side of scrambled eggs. 
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@collegemom3717 I love that Silver Palate egg salad recipe. I especially like it on some good, hearty bread like pumpernickel.
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I’ve never even heard of shushuka but just put this in my online Shoprite order.
With so many HB recipes, let us pause a moment and pay homage to the Dash egg cooker.
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Don’t forget some good bread for dunking or spooning on!!! 
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we have made Moosewood’s Spanish tortilla so often that my sons can even make it without the recipe.
A Spanish tortilla is layers of roasted potato, onion, liberally spiced with paprika and red pepper. The you layer it with sharp cheese, pour eggs over it all, and bake it. Let it set a bit, and devour.
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If you are a fan of the old TV show “Good Eats”, here’s Alton Brown’s episode on Shakshuka.
https://watch.foodnetwork.com/video/good-eats-food-network/my-shakshuka
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