Preparation

There's something magical about rescuing food from the brink of the bin. Those rock-hard croissants sitting on your counter aren't garbage—they're opportunity wrapped in laminated dough. This recipe marries the buttery shatter of revived French pastry with the warmth of North African spices, proving that leftovers can become the star rather than the understudy.

Preparation

1. Preheat your oven to 375°F (190°C). Tear the stale croissants into rough chunks and scatter them in a large oven-safe skillet or baking dish.
2. Heat 2 tablespoons olive oil in a separate pan over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes.
3. Add the garlic, cumin, paprika, and caraway seeds. Cook for another minute until fragrant.
4. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until the sauce thickens slightly.
5. Pour the tomato mixture over the croissant chunks in the baking dish, gently pressing them into the sauce so they soak up the liquid.
6. Create four wells in the mixture and crack an egg into each well.
7. Transfer to the oven and bake for 12-15 minutes, until the eggs are set to your liking and the croissant edges are golden and crispy.
8. Remove from oven, scatter with fresh cilantro and feta if using, and serve immediately.

Pro tip: The croissant pieces should be truly stale for this—fresh won't work. They need to be able to absorb the sauce without dissolving into mush. If your croissants are only slightly stale, leave them out overnight uncovered, or give them 10 minutes in a low oven to dry out.