Photo: Kate Mathis

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Something to Drizzle Everywhere

We use fruity, luxurious, extra-virgin olive oil for cooking dinner and dressing salad—but it turns out it’s useful in breakfast dishes, too. And you may not know the oil contains a compound called oleocanthal, which, research suggests, has anti-inflammatory properties that can help alleviate aches and pains. This anytime-of-day stew includes olive oil two ways: for sautéeing the veggies and frying the eggs.

Get the recipe: Kale, Chickpea and Tomato Stew