Half a stick of salami becomes the salty, spiced backbone for this fast skillet supper. The meat renders into the oil while eggs cook, making a simple but complete weeknight dinner for two.

Serves 2. 15 minutes, 15 at the stove.

About 210 calories a serving, 13 g protein, 4 g carbohydrate, 16 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Slice the half stick of salami into thin rounds. Heat 1 tablespoon oil in a skillet over medium heat and add the salami, stirring until the edges begin to curl and the fat renders, about 2 minutes.2 min
2. Stir in half a medium onion minced and 2 cloves garlic minced, cooking until the onion softens, about 3 minutes.3 min
3. Add 4 ounces fresh greens to the pan and cook, tossing, until wilted, about 2 minutes.2 min
4. Crack 4 eggs directly into the pan, spacing them among the greens. Season with salt and pepper, then cover the skillet and let the eggs cook until the whites set and the yolks reach your preferred doneness, 3 to 4 minutes.4 min
5. Divide between two bowls and serve straight from the pan.

Note Swap the greens for any vegetable you have, zucchini, peppers, or mushrooms all work. Leftovers keep for a day in the fridge. Serve with toast or bread to soak up the rendered salami fat and egg yolk.

Three slices of salami crispen in a pan with eggs and pasta for a quick, salty dinner that uses up what's left in your fridge. This is half-measure cooking, the kind you do on a weeknight when you need to eat what you have.

Serves 2. 25 minutes, 20 at the stove.

About 630 calories a serving, 26 g protein, 66 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and add 6 ounces of pasta. Cook to the package instructions until al dente, about 9 minutes.9 min
2. While the pasta cooks, tear the 3 salami slices into bite-sized pieces. Mince 2 cloves of garlic. Crack 4 eggs into a bowl and whisk with a pinch of salt and pepper.
3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the salami and cook until the edges crisp, about 2 minutes. Add the garlic and cook for 30 seconds until fragrant.
4. Drain the pasta and add it to the skillet with the salami and garlic. Toss to combine, then push everything to the sides of the pan, making a well in the center.
5. Pour the whisked eggs into the well and let them set for 30 seconds before stirring everything together gently. Cook for another minute, stirring often, until the eggs are just set and creamy. Taste and adjust the salt and pepper.1 min

Note Swap diced ham for the salami if you have it. Leftovers keep in an airtight container for two days and reheat gently over low heat with a splash of water. Serve with a green salad or crusty bread to stretch it further.

Salami crisps in its own fat while onion chars, turning two humble things into a rich sauce for pasta. This is how you use up one inch of a salami half when nothing else is waiting. The oil renders out and does the cooking for you.

Serves 2. 25 minutes, 15 at the stove.

About 420 calories a serving, 13 g protein, 69 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Put a large pot of salted water on to boil for the pasta. While it comes to a boil, peel and slice 1 medium onion into half-moons and mince 1 clove garlic. Cut the one 1-inch piece of salami into thin slivers.
2. When the water boils, add 6 ounces pasta and stir. Set a timer for two minutes less than the package says, so it will be just short of tender.8 min
3. While the pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high. Add the sliced onion and cook, stirring now and then, until it begins to char at the edges, about 5 minutes. Add the minced garlic and stir until fragrant, about 30 seconds.5 min
4. Add the salami slivers to the pan and cook, stirring often, until they are just crisp and their fat has rendered, about 2 minutes. Season with salt and pepper to taste.2 min
5. Drain the pasta, reserving 1 cup of the pasta water. Add the drained pasta to the skillet and toss to coat. If it seems dry, splash in a few tablespoons of the reserved pasta water and toss again until silky.

Note Swap the salami for pancetta or a cured ham if you have it. Leftovers keep in the fridge for two days and reheat gently with a splash of pasta water. Serve with grated cheese if you have it, and a sharp green salad.