Fried eggs. One of my fave recipes is from Claudia Roden's Middle Eastern Cookbook. I've owned a copy of this book since maybe the 1980's and had to upgrade to a new edition about 15 years ago because the old one was falling apart.

Here is someone else's recipe:
Beid bi Tom

Fried eggs with garlic and lemon
Ingredients
    2 tablespoons butter
    2 cloves garlic, crushed
    juice of ½ lemon or 1 teaspoon sumac
    6 eggs
    crushed dried mint to garnish

Directions

(Roden says, crush the garlic and put it in the lemon juice. Cook the garlic and lemon a bit to soften the garlic and then slide in the eggs.)

    Melt the butter in a large skillet, or use 2 smaller ones.
    Add the garlic and lemon or sumac.
    Slide in the eggs, previously broken into a bowl, and continue to fry gently.
    Rub some of the dried mint in the palm of your hand, letting it sprinkle over the eggs.
    When the whites are set, remove the pan from the heat, sprinkle lightly with salt, and serve.

Yum!

Jon, the thing about seville orange marmalade is that it is not overly sweet and the distinctive tang of the oranges and orange rind is music to my taste buds. I also like Cointreau, for the same reason.