We like eggs for dinner. I don’t love fried or scrambled eggs, but poached, hard boiled, soft boiled are all right with me. And when the eggs are fresh, even better – we used eggs from our friend Jeff, who is now raising a number of chickens.

This dish appeals to me, because it’s an all-in-one dish that’s quick to make. I wasn’t sure at first, but the bread gets toasty and is a nice foil to the creamy yolks. The only issue I had was getting the tops of the eggs to fully cook – a quick spin in a hot oven fixed that. I used aleppo pepper as a final seasoning. For the recipe, go here.

• Fried Eggs With Radicchio and Torn Bread (Feed Me Now!)