Molly Yeh creates a flavorful tomato sauce with plenty of onion, garlic, spices and harissa. She drops in eggs to cook gently and tops it all with feta for a filling, one-skillet meal.
Ree roasts Brussels sprouts and butternut squash, adding a dash of chili powder for a little Pioneer Woman kick. She tops this seasonal side dish with pomegranate seeds and pomegranate molasses.