Five Weeknight Dishes: Breakfast for dinner!

By Emily Weinstein, The New York Times

Egg lovers, rejoice: This week we’re talking breakfast for dinner, a beloved genre of cooking and a subject that several readers requested. (Sample reader email in my inbox: “Brunch, brinner!! All breakfast edition YES!”) All these recipes are vegetarian (and two are vegan), although no one is stopping you from adding bacon.

1. Green Shakshuka With Avocado and Lime

This easy twist on classic North African shakshuka (traditionally eggs baked in tomato-pepper sauce, with cumin, paprika and cayenne) starts with an onion-garlic-chard sautéed until gently wilted: a nest of sorts for steam-poaching eggs. Once the eggs go in, be sure to keep the flame low and keep the pan covered while cooking, so the eggs stay soft and almost oozy at their yolk, and the Cotija melts a bit. The chard and the half-and-half create a sort of light broth at the bottom of the shakshuka, which holds so much flavor and is o...