12 Breakfast Ideas That Seem Complicated

You don't need to be a culinary school graduate to master seemingly complex breakfast dishes that'll transform your morning routine. While classics like Eggs Benedict and homemade croissants might appear daunting at first glance, they're actually achievable through straightforward techniques and careful attention to timing. From the dramatic puff of a Dutch Baby to the silky smoothness of perfect hollandaise sauce, these elevated breakfast options offer more than just sustenance—they're an opportunity to develop your kitchen confidence and impress your guests.

Classic French Crepes With Fresh Berries

Classic French crepes are the epitome of elegant breakfast dining, combining delicate, paper-thin pancakes with fresh, vibrant berries. This versatile dish can be served as a sophisticated breakfast or transformed into an impressive dessert, making it perfect for both casual mornings and special occasions.

The key to perfect crepes lies in achieving the right batter consistency and mastering the swirling technique that creates their characteristic thinness. When paired with fresh berries, these crepes offer a harmonious balance between the subtle sweetness of the pancake and the natural tartness of the fruit.

Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1 cup milk
• 1/4 cup water
• 2 tablespoons melted butter
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
• Powdered sugar for dusting
• Extra butter for cooking

Begin by combining flour, salt, and sugar in a large mixing bowl. In a separate bowl, whisk together the eggs, milk, and water until well combined. Gradually pour the wet ingredients into the dry mixture, whisking continuously to prevent lumps from forming. Add the melted butter and whisk until the batter is smooth and has the consistency of heavy cream. Let the batter rest in the refrigerator for at least 30 minutes.

Heat a non-stick crepe pan or 8-inch skillet over medium heat. Once hot, lightly butter the surface. Pour about 1/4 cup of batter into the center of the pan while simultaneously lifting and tilting it in a circular motion to spread the batter evenly. Cook for about 1-2 minutes until the edges start to brown and lift slightly. Using a spatula, carefully flip the crepe and cook for an additional 30 seconds.

Stack the cooked crepes on a plate, separated by pieces of parchment paper to prevent sticking. When ready to serve, fold each crepe into quarters or roll them up, top with fresh berries, and dust with powdered sugar. For added indulgence, serve with whipped cream or a drizzle of maple syrup.

Extra Tip: For the perfect crepe texture, ensure all ingredients are at room temperature before mixing. If time allows, let the batter rest overnight in the refrigerator – this allows the flour to fully hydrate and results in more tender crepes.

Also, the first crepe is often imperfect and should be considered a "test crepe" to adjust the pan temperature and batter consistency as needed.

Perfect Eggs Benedict With Hollandaise Sauce

Eggs Benedict is a classic breakfast dish that has stood the test of time, combining perfectly poached eggs, Canadian bacon, and rich hollandaise sauce atop toasted English muffins. The dish originated in New York City in the 1890s and has since become a staple of brunch menus worldwide.

While making Eggs Benedict might seem intimidating at first, breaking down the process into simple steps makes it achievable for home cooks. The key lies in mastering the hollandaise sauce and achieving perfectly poached eggs with runny yolks that create a luxurious sauce when broken.

Ingredients:

• 4 English muffins, split
• 8 large eggs
• 8 slices Canadian bacon
• 4 egg yolks (for hollandaise)
• 1 tablespoon water
• 1 tablespoon lemon juice
• 1 cup unsalted butter, melted
• Salt and white pepper to taste
• 2 tablespoons white vinegar
• Fresh chives, chopped (for garnish)

Start by preparing the hollandaise sauce. In a heatproof bowl set over simmering water (double boiler method), whisk egg yolks with water and lemon juice until thickened. Gradually drizzle in the warm melted butter while continuously whisking until the sauce becomes smooth and emulsified. Season with salt and white pepper, then keep warm.

For the poached eggs, bring a large pot of water to a gentle simmer and add vinegar. Create a gentle whirlpool in the water using a spoon, then carefully crack each egg into a small bowl before sliding it into the water. Cook for 3-4 minutes until the whites are set but yolks remain runny.

Meanwhile, lightly toast the English muffins and warm the Canadian bacon in a skillet until slightly crispy.

Assembly requires precision and timing. Place two English muffin halves on each plate, top with Canadian bacon, followed by the poached eggs. Spoon the hollandaise sauce generously over the eggs, allowing it to cascade down the sides. Garnish with fresh chives and serve immediately.

Extra Tips: Temperature control is crucial for this dish. The hollandaise sauce should be kept warm but not hot, as excessive heat will cause it to break. If the sauce becomes too thick, whisk in a few drops of warm water.

For make-ahead convenience, the hollandaise can be held in a thermos for up to an hour, and the poached eggs can be made ahead and stored in ice water, then reheated briefly in hot water just before serving.

Fluffy Japanese Souffle Pancakes

Fluffy Japanese Souffle Pancakes are a delightful twist on traditional pancakes, characterized by their incredibly airy texture and towering height. These cloud-like creations have become a sensation in Japan and around the world, known for their jiggly nature and melt-in-your-mouth consistency.

Unlike regular pancakes, these soufflé versions rely heavily on whipped egg whites to achieve their signature texture. The process requires patience and attention to detail, but the result is a stack of pancakes that are simultaneously rich and light, making them perfect for a special breakfast or brunch occasion.

Ingredients:

• 2 large eggs, separated
• 1/4 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• Butter or cooking spray for greasing
• Maple syrup and fresh berries for serving

Begin by separating the egg whites from the yolks into two different bowls. In the bowl with the yolks, whisk together the milk, melted butter, and vanilla extract until well combined.

In a separate bowl, sift together the flour, half of the sugar, baking powder, and salt. Gradually fold the dry ingredients into the egg yolk mixture until just combined, being careful not to overmix.

Using an electric mixer, beat the egg whites with cream of tartar until foamy. Gradually add the remaining sugar while continuing to beat until stiff peaks form. This process typically takes about 4-5 minutes.

Gently fold one-third of the whipped egg whites into the batter to lighten it, then carefully fold in the remaining whites, maintaining as much air as possible in the mixture.

Heat a non-stick pan or griddle over very low heat. Grease with butter or cooking spray and place 3-inch metal ring molds in the pan. Fill each mold about 3/4 full with batter.

Add a few drops of water around the molds and cover the pan with a lid. Cook for about 4-5 minutes until bubbles form on the surface, then carefully flip and cook for another 4-5 minutes until golden brown and cooked through.

When making soufflé pancakes, temperature control is crucial – too high heat will brown the outside before the inside is cooked. Use ring molds to help the pancakes maintain their height, and avoid opening the lid frequently while cooking as the steam helps cook the pancakes evenly.

Store any leftover pancakes immediately, as they tend to deflate over time, though they're best enjoyed fresh off the griddle.

Homemade Croissants From Scratch

Creating authentic, flaky croissants at home is a labor of love that requires patience and precision, but the results are worth every minute spent. These buttery, layered pastries are a testament to the artistry of French baking, combining simple ingredients to create something truly extraordinary.

While making croissants from scratch takes considerably more time than picking them up from a bakery, the process teaches valuable baking skills and provides an unmatched sense of accomplishment. This recipe yields 12 medium-sized croissants that feature the characteristic honeycomb interior structure and crispy, golden-brown exterior.

Ingredients:

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 4 teaspoons active dry yeast
• 2 teaspoons salt
• 1½ cups cold whole milk
• 2½ sticks (285g) cold unsalted butter
• 1 large egg (for egg wash)
• 1 tablespoon water
• 2 tablespoons heavy cream

The process begins with making the dough by combining flour, sugar, yeast, and salt in a large bowl. The cold milk is gradually incorporated to form a shaggy dough, which is then kneaded for about 10 minutes until smooth and elastic.

This dough needs to rest in the refrigerator for at least 2 hours, though overnight is preferable.

The key to perfect croissants lies in the lamination process. The cold butter block is rolled between parchment paper into a rectangle, then encased in the chilled dough.

Through a series of folds and turns, with mandatory resting periods in between, the dough develops its signature layers. This involves rolling out the dough, folding it into thirds like a letter, and chilling for 30 minutes, repeated three times.

Once the final fold is complete and the dough has rested, it's rolled out to a large rectangle and cut into triangles. Each triangle is then rolled from the base to the tip, creating the distinctive croissant shape.

The shaped croissants need to proof for 1-2 hours until visibly puffy, then receive an egg wash before baking in a 400°F (200°C) oven for 18-22 minutes until golden brown.

Tips: Temperature control is crucial throughout the entire process. The butter must remain cold but pliable – if it's too warm, it will leak out; too cold, and it will break into pieces.

Work quickly when handling the dough, and if at any point the butter starts to soften, return the dough to the refrigerator immediately. Consider making croissants over two days, completing the lamination on day one and the shaping and baking on day two.

Restaurant-Style Quiche Lorraine

A classic Quiche Lorraine combines rich custard, smoky bacon, and Swiss cheese in a buttery pastry crust. Originating from the Lorraine region of France, this savory pie has become a brunch favorite worldwide, offering a perfect balance of textures and flavors.

This restaurant-style version elevates the traditional recipe by incorporating caramelized onions and using heavy cream for an extra silky texture. The result is a professional-quality dish that rivals those served in upscale cafes and bistros.

Ingredients:

• 1 unbaked pie crust (9-inch)
• 8 slices bacon, diced
• 1 medium onion, finely diced
• 4 large eggs
• 2 cups heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 1½ cups Swiss cheese, grated
• 1 tablespoon fresh thyme leaves

Begin by blind baking the pie crust at 375°F (190°C) for 15 minutes. Line the crust with parchment paper and fill with pie weights or dried beans. After the initial bake, remove the weights and paper, then bake for an additional 5 minutes until lightly golden.

While the crust cools, cook the bacon in a skillet until crispy, then remove and drain on paper towels. In the same pan, sauté the onions in the remaining bacon fat until caramelized, about 15-20 minutes.

In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined. Layer the bacon, caramelized onions, and Swiss cheese in the pre-baked crust, then carefully pour the egg mixture over the top. Sprinkle with fresh thyme leaves.

Bake at 375°F (190°C) for 35-40 minutes, or until the center is set but still slightly jiggly. The top should be golden brown, and a knife inserted near the center should come out clean. Allow the quiche to rest for 15-20 minutes before slicing and serving.

For best results, ensure all ingredients are at room temperature before mixing, and don't overbeat the egg mixture as this can create air bubbles that affect the texture. The quiche can be made ahead and reheated, making it perfect for entertaining or meal prep. If the crust edges brown too quickly during baking, cover them with aluminum foil.

Dutch Baby Pancake With Caramelized Apples

A Dutch Baby Pancake, also known as a German pancake, is a spectacular breakfast dish that puffs up dramatically in the oven, creating a golden, bowl-shaped pastry with crispy edges and a tender center. Unlike traditional pancakes, this version requires no flipping and serves multiple people from a single pan.

The addition of caramelized apples transforms this classic into a delightful fall-inspired treat, combining the eggy richness of the pancake with warm, cinnamon-spiced fruit. The contrast between the light, airy pancake and the soft, sweet apples creates a perfect harmony of textures and flavors.

Ingredients:

• 3 large eggs, room temperature
• ⅔ cup whole milk, room temperature
• ⅔ cup all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 3 tablespoons unsalted butter
• 2 large apples, peeled and sliced
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• Powdered sugar for dusting

Place a 10-inch cast-iron skillet or oven-safe pan in the oven and preheat to 425°F (220°C). While the oven heats, whisk together eggs, milk, flour, salt, and vanilla extract until smooth. Let the batter rest for 15-20 minutes at room temperature – this helps create a lighter texture.

In a separate pan, prepare the caramelized apples. Melt one tablespoon of butter over medium heat, add the sliced apples, brown sugar, and cinnamon. Cook for 8-10 minutes, stirring occasionally, until the apples are soft and caramelized. Set aside while you prepare the pancake.

When ready to bake, carefully remove the hot skillet from the oven and add the remaining butter, swirling to coat the bottom and sides as it melts. Immediately pour in the batter and return the pan to the oven. Bake for 20-25 minutes until the edges are deeply golden and have risen up the sides of the pan.

Extra Tips: The key to achieving maximum puff in your Dutch Baby is ensuring all ingredients are at room temperature and not opening the oven door during baking. The pancake will deflate slightly after removal from the oven – this is normal. For the best results, serve immediately topped with the warm caramelized apples and a dusting of powdered sugar.

If your apples release too much liquid while cooking, continue cooking until the liquid has reduced to a syrupy consistency.

Eggs Florentine With Wilted Spinach

Eggs Florentine is a sophisticated twist on the classic Eggs Benedict, substituting the traditional ham with fresh wilted spinach. This elegant breakfast dish combines perfectly poached eggs with a rich, creamy hollandaise sauce served atop a bed of vibrant spinach and toasted English muffins.

The key to a successful Eggs Florentine lies in the timing and temperature control of multiple components. The hollandaise sauce must be kept warm but not hot, the eggs should be perfectly poached, and the spinach should be just wilted to maintain its nutritional value and bright color.

Ingredients:

• 4 large eggs
• 2 English muffins, split
• 2 cups fresh spinach leaves
• 3 egg yolks (for hollandaise)
• 1 tablespoon water
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and white pepper to taste
• Pinch of cayenne pepper
• 1 clove garlic, minced
• 1 tablespoon olive oil

Start by preparing the hollandaise sauce. In a heatproof bowl set over simmering water, whisk together egg yolks, water, and lemon juice until thickened. Gradually drizzle in the melted butter while continuously whisking until the sauce is smooth and has reached the desired consistency.

Season with salt, white pepper, and cayenne. Keep warm by setting aside over very low heat.

For the spinach, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add the spinach and cook until just wilted, about 2 minutes.

Remove from heat and keep warm. Meanwhile, toast the English muffins until golden brown.

To poach the eggs, bring a pan of water to a gentle simmer. Create a whirlpool in the water and carefully crack each egg into the center. Cook for 3-4 minutes until the whites are set but the yolks remain runny.

Remove with a slotted spoon and drain on paper towels.

To achieve the best results, temperature control is crucial throughout the cooking process. The hollandaise sauce should never get too hot, or it will separate. The water for poaching eggs should be just below boiling point, and the spinach should be quickly wilted to maintain its bright green color.

Serve immediately after assembly to ensure all components remain at their optimal temperature and texture.

Professional Challah French Toast

Challah French toast elevates the classic breakfast dish to new heights of indulgence. The rich, eggy nature of challah bread creates a perfect foundation for French toast, absorbing the custard mixture while maintaining its structure and delivering a luxurious, melt-in-your-mouth experience.

This recipe transforms day-old challah into a restaurant-quality breakfast that combines crispy edges with a creamy center. The key lies in using thick-cut bread slices and allowing adequate time for the custard to penetrate the bread, ensuring consistent flavor throughout each piece.

Ingredients:

• 1 loaf day-old challah bread, cut into 1-inch slices
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 tablespoons vanilla extract
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 tablespoons butter for cooking
• Maple syrup for serving

Begin by whisking together eggs, milk, heavy cream, vanilla extract, sugar, cinnamon, nutmeg, and salt in a large shallow dish until thoroughly combined. The mixture should be smooth and free of any egg streaks.

Place the challah slices in the custard mixture, allowing each piece to soak for 2-3 minutes per side. The bread should feel heavy but not falling apart.

Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter. Once the butter is melted and bubbling, place 2-3 soaked challah slices onto the cooking surface. Cook for 3-4 minutes on each side until golden brown, adjusting the heat as needed to prevent burning.

Repeat with remaining slices, adding more butter as needed.

As each batch finishes cooking, transfer the French toast to a wire rack set over a baking sheet and place in a warm oven (200°F) to keep warm while cooking the remaining pieces. This method prevents the bottom from becoming soggy and ensures all pieces can be served hot at the same time.

For best results, use challah bread that's 1-2 days old, as slightly stale bread absorbs the custard mixture better without falling apart. Avoid pressing down on the bread while cooking, as this can make the French toast dense and heavy.

If the outside is browning too quickly, lower the heat to allow the center to cook through completely. Leftover French toast can be frozen and reheated in a toaster oven for up to one month.

Sweet and Savory Breakfast Galette

A breakfast galette combines the flakiness of a buttery pastry crust with the satisfying combination of sweet and savory morning flavors. This rustic, free-form tart features a delicate balance of eggs, cheese, and seasonal fruits, making it perfect for weekend brunches or special morning gatherings.

The beauty of this galette lies in its versatility and forgiving nature. While this recipe features a classic combination of prosciutto, gruyere, and fresh figs, you can easily adapt the filling to use whatever ingredients you have on hand, from different types of cheese to various fruits or vegetables.

Ingredients:

• 1½ cups all-purpose flour
• ½ teaspoon salt
• 12 tablespoons cold unsalted butter, cubed
• 4-5 tablespoons ice water
• 4 large eggs
• 1 cup gruyere cheese, grated
• 4 slices prosciutto
• 6 fresh figs, sliced
• 2 tablespoons honey
• 1 egg (for egg wash)
• Fresh thyme leaves
• Black pepper

Start by preparing the galette dough. Mix the flour and salt, then cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together.

Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Roll out the chilled dough on a floured surface into a 14-inch circle. Transfer to a parchment-lined baking sheet. Layer the grated gruyere cheese, leaving a 2-inch border. Create four wells in the cheese for the eggs, and arrange the prosciutto and fig slices around them.

Fold the edges over, pleating as needed. Brush the crust with egg wash.

Bake in a preheated 375°F oven for 15 minutes, then carefully crack the eggs into the wells. Continue baking for another 15-20 minutes until the crust is golden brown and the eggs are set to your liking.

Drizzle with honey, sprinkle with thyme leaves and black pepper before serving.

For best results, ensure all ingredients are at the proper temperature before beginning. The butter should be very cold for the pastry, while the eggs should be room temperature for even cooking.

The galette can be assembled up to the point of adding the eggs and refrigerated for up to 4 hours before baking, making it convenient for entertaining.

Classic Eggs Royale With Smoked Salmon

Eggs Royale is a sophisticated twist on Eggs Benedict, replacing the traditional ham with luxurious smoked salmon. This brunch favorite combines perfectly poached eggs, buttery hollandaise sauce, and silky salmon atop toasted English muffins for an elegant start to your day.

The key to mastering this classic dish lies in achieving the perfect hollandaise sauce and properly poached eggs. While it may seem intimidating at first, with proper technique and attention to detail, you can create a restaurant-quality Eggs Royale in your own kitchen.

Ingredients:

• 2 English muffins, split
• 4 large eggs
• 200g smoked salmon
• 3 egg yolks
• 125g unsalted butter, melted
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• Salt and white pepper to taste
• Fresh dill or chives for garnish

Begin by preparing the hollandaise sauce. Place egg yolks in a heatproof bowl over a pan of barely simmering water, ensuring the bowl doesn't touch the water. Whisk the yolks until they become pale and thick, then slowly drizzle in the melted butter while continuing to whisk.

Once the sauce is thick and glossy, add lemon juice, salt, and white pepper. Keep warm while preparing the other components.

For the poached eggs, bring a pan of water to a gentle simmer and add the white wine vinegar. Create a gentle whirlpool in the water and crack each egg into a small bowl before carefully sliding it into the water. Cook for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and place on paper towels to drain.

Toast the English muffins until golden brown. Layer each muffin half with smoked salmon, top with a poached egg, and generously spoon the hollandaise sauce over the top. Garnish with fresh herbs and serve immediately.

Extra Tips: Temperature control is crucial when making hollandaise sauce – if it gets too hot, it will scramble, and if too cool, it won't thicken properly. If your sauce begins to thicken too much, whisk in a few drops of warm water.

For the best results, use fresh eggs at room temperature for both poaching and the hollandaise sauce. The vinegar in the poaching water helps the egg whites coagulate properly, but don't use too much as it can affect the taste.

Brioche Bread Pudding With Vanilla Bean

This classic French-inspired dessert transforms buttery brioche bread into a luxuriously creamy pudding, enhanced with the distinct flavor of real vanilla bean. The combination of rich eggs, heavy cream, and the natural sweetness of brioche creates a dessert that's both comforting and sophisticated.

The key to achieving the perfect texture lies in allowing the bread to properly soak in the custard mixture, ensuring each bite is consistently moist and flavorful. While traditional bread pudding can be made with any bread, using brioche elevates this dessert to new heights, thanks to its natural butteriness and tender crumb.

Ingredients:

• 1 loaf day-old brioche bread, cubed
• 4 large eggs
• 2 cups whole milk
• 2 cups heavy cream
• 1 vanilla bean, split and scraped
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/4 cup turbinado sugar for topping

Begin by preheating your oven to 350°F (175°C). Butter a 9×13-inch baking dish and arrange the cubed brioche in an even layer.

In a large bowl, whisk together the eggs, milk, heavy cream, scraped vanilla bean seeds, granulated sugar, and salt until well combined.

Pour the custard mixture evenly over the brioche cubes, gently pressing down on the bread to ensure it's fully submerged.

Let the mixture stand for 30 minutes, occasionally pressing down on the bread to help it absorb the custard.

After soaking, drizzle the melted butter over the top and sprinkle with turbinado sugar for a crispy, caramelized crust.

Bake for 45-55 minutes, or until the pudding is set and golden brown on top.

The center should be slightly jiggly but not liquid, and a knife inserted into the middle should come out clean.

Allow the pudding to cool for at least 20 minutes before serving to let it set properly.

For best results, use brioche that's at least one day old, as slightly stale bread absorbs the custard better without becoming mushy.

The pudding can be served warm or at room temperature, and leftovers can be refrigerated for up to three days.

To reheat, cover with foil and warm in a 300°F oven for 15-20 minutes.

Mediterranean Shakshuka With Fresh Herbs

Shakshuka, a beloved Mediterranean and Middle Eastern dish, transforms simple ingredients into a vibrant and flavorful breakfast. The combination of gently poached eggs in a rich tomato sauce, enhanced with aromatic spices and fresh herbs, creates a satisfying meal that's both nutritious and visually appealing.

This version emphasizes the Mediterranean flavors with the addition of fresh herbs like parsley, cilantro, and mint, while bell peppers and onions add depth to the tomato base. The dish is typically served straight from the pan with crusty bread for soaking up the delicious sauce.

Ingredients:

• 6 large eggs
• 2 cans (14 oz each) diced tomatoes
• 1 large red bell pepper, diced
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon red pepper flakes
• Salt and black pepper to taste
• ¼ cup fresh parsley, chopped
• ¼ cup fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped
• Crusty bread for serving

Start by heating olive oil in a large skillet over medium heat. Add the diced onions and bell peppers, cooking until the onions become translucent and the peppers soften, about 5-7 minutes.

Add the minced garlic, cumin, paprika, and red pepper flakes, stirring frequently for another minute until fragrant.

Pour in the diced tomatoes and their juices, seasoning with salt and black pepper. Reduce heat to medium-low and let the sauce simmer for 10-12 minutes until it thickens slightly.

Using a spoon, create 6 wells in the sauce mixture. Carefully crack an egg into each well, ensuring the yolks remain intact.

Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Remove from heat and sprinkle generously with the fresh herbs.

Let the dish rest for 2-3 minutes before serving directly from the skillet with warm crusty bread.

For best results, use room-temperature eggs as they cook more evenly and are less likely to crack when added to the hot sauce. The consistency of the sauce should be thick enough to hold the eggs in place but not too dry. If the sauce becomes too thick during cooking, add a few tablespoons of water to maintain the desired consistency.