If you ask any Middle Eastern Muslim what food comes to his/her mind when he/she hear the word Ramasan, the answer is one of two Qatayef or Knefeh. Qatayef is sold everywhere in Egypt during Ramadan, it is like mini pancakes filled with all sorts of goodies. I usually serve it savory with soups on the Ramadan breakfast table and then sweet when it comes to dessert time. I’ve showed you a super easy Qatayef recipe before with a handful of ingredients right from your pantry.
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. (Photo: Andrew Scrivani for The New York Times)