There are so many ways to flavor eggs. I love boiled eggs at breakfast with flaky salt and black pepper, but sometimes I prefer to season them with a few pinches of za’atar or toasted ground cumin and coriander. These spices shine against a warm, runny yolk. Or I’ll add a few crispy cubes of fried pancetta to soft-boiled eggs, still cozy in their shells. On other mornings, I’ll load my hard-boiled eggs with generous spoonfuls of green chutney and a few drops of a good olive oil and nibble buttered toast on the side.