Mia Staub, editorial project manager, online: Shakshuka has become my recent hyperfixation food. It’s so easy to make and gives me an excuse to buy or make really good bread. I add crispy chickpeas and hot honey at the end and save the tomato sauce so I can eat it for a few days. | Angela Lu Fulton, Asia editor: I like making meatball shakshuka when I want a different kind of ground beef dish. I airfry the meatballs so it cooks faster. |  Bonnie Kristian, editorial director, ideas & books: I use regular tomato sauce and add fried onions and spices; the big Costco jars are enough to make one pizza on Friday night and one shakshuka after church on Sunday. I also really like the Turkish eggs a local café here in Pittsburgh makes: plain Greek yogurt, two poached eggs, a ton of chili oil (made with olive oil and crispy garlic), fresh herbs (mint, dill), and toast.