Rajshahi has a surplus of nearly 92,000 sacrificial animals for Eid-ul-Azha, and with Indian cattle no longer dominating its markets, farmers expect good prices despite higher costs.
Chinese tomato egg scramble, a familiar home dish in China, combines soft scrambled eggs with a tangy tomato sauce and is quick to make.
A 1,006kg Sahiwal bull named Lal Mia, raised on natural feed in Babuganj, is drawing crowds ahead of Eid-ul-Azha.
Kolmi shak and eggs make a quick, healthy omelette that children and adults alike will enjoy with rice.
Pigeon rearing, once a village hobby, is becoming a low-cost source of income and nutrition for small entrepreneurs across Bangladesh.
Satkara, a sour, fragrant citrus from Sylhet, is the key to one of the region's best-loved dishes, beef cooked with satkara.
Nusrat Jahan Sathi of Madaripur raises cattle every year for Eid-ul-Azha, and has become self-reliant by selling them, hoping more women will follow.
Once ridiculed for turning to earthworm compost after a Dhaka University master's degree, Rajia Sultana Sumi now runs an organic fertiliser farm in Bogura that farmers visit every day.
A street-food-style egg paratha brings a change of taste to breakfast or an evening snack, and can be made easily at home.
About 70 'cattle hotels', known locally as khatals, have grown up around the Satmail cattle market in Sharsha, Jashore, housing traders' animals for a daily fee.
Local farmers in Jhalakathi are profiting more from raising deshi cattle, with more animals ready for Eid-ul-Adha than the district needs.
Farmers in Bhairab, Kishoreganj, have more than 28,000 animals ready for Eid-ul-Azha but fear that feed costs and cattle imports from India will eat into their profits.
A huge Burma-breed bull named 'Zayed Khan', raised for five and a half years on a lawyer's farm in Aditmari, Lalmonirhat, is priced at Tk 12 lakh for Eid-ul-Azha.
