Brown Sugar Baked French Toast

This is a company breakfast. I don't know why you wouldn't make this without company being over, but I know I wouldn't.
In a small bowl, combine 2/3 cup packed brown sugar,
1/2 cup melted butter and 2 tsp. ground cinnamon
(if you like cinnamon)
Cut a loaf of French bread into 1 inch slices.
In a large shallow bowl, whisk together 6 eggs and
1 1/2 cups milk.

Place bread slices in bowl - and you know how to make french toast, right? Turn them over once... take them out of the milk bath and sprinkle the brown sugar mixture on one side of the bread.

Place bread slices, brown sugar side down, in a lightly greased 9x13 pan.

Bake uncovered at 350 for 25 to 30 minutes or until golden brown. Serve brown sugar side up.

Chakchouka

From Moosewood Restaurant Cooks At Home - I gave my copy to one of my cousins many years ago. Sigh.

2 tbsp olive oil (although I use canola and am fine)
1 cup chopped onions (I like to use a mix of regular and red)
2 red peppers (or whatever colour you have)
2 or 3 garlic cloves
1 tsp. ground cumin
1/2 tsp ground coriander
pinch of cayenne or a dash of hot pepper sauce
a can of diced tomatoes
salt and pepper
4 large eggs

In a large skillet, heat the oil and saute the onions for 5 minutes or so. Add the peppers and garlic to the frying pan and add the spices and hot sauce. Continue to cook for another five minutes, until the peppers soften. While the stuff in the frying pan cooks, drain the tomatoes, reserving the juice. Stir the tomatoes and 1/2 cup of the reserved juice into the frying pan. Add salt and pepper.
When the vegetables are hot and simmering, make four even holes in the goop and carefully crack an egg into each hole. Lower the heat, cover the skillet and cook for several minutes until the eggs are set and the yolks are soft cooked.
Makes 2 servings

Six Layer Dinner

6 small potatoes, peeled and thinly sliced
3 small onions, peeled and thinly sliced
4 small carrots, peeled and - guess what! - thinly sliced
2 large green peppers, cored, peeled and thinly sliced
salt and pepper
2 large cloves of garlic, peeled and diced
1 tsp dried rosemary
1/2 tsp dried thyme
1 tsp honey
1 can diced tomatoes

Preheat the oven to 350. Lightly oil a 10x12 baking dish.
Layer the vegetables in the dish: a layer of potatoes, a layer of
onions, then carrots and green peppers. Sprinkle the layers evenly
with salt and pepper, garlic and herbs. Repeat until all the
vegetabels and herbs are used, ending with the peppers.
Mix the honey with the tomatoes and pour over the vegetables. Cover
the dish and bake until the vegetables are tender and blended
together, about 2 1/2 hours.
Makes 8-10 servings.