When you're out of smoked paprika or not in the mood, there are as many variations as your spice drawer and your imagination will allow. I tried a series of colorful and delicious renditions on our shoot day—turmeric, then za'atar, then chile flakes—and we couldn't decide our favorite. I could also see this being a lovely way to use up fresh herbs like sage or thyme, or alliums like garlic or shallots or ramps. You don't have to worry much about any of them burning in the sizzling oil, because before you know it, the egg is done, and so is your breakfast. If you'd like to lighten up the richness of the oil, stir in a little vinegar or lemon juice at the end. Adapted slightly from <a href="http://www.amazon.com/Canal-House-Cooking-No-Good/dp/0982739419?tag=food52-20"><strong>Canal House Cooking Volume No. 5: The Good Life</a></strong> by Christopher Hirsheimer and Melissa Hamilton.

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