World Recipes

Fried tortilla chips simmered in red salsa with eggs and crema.

Crispy fermented rice-and-lentil crêpe — South India's breakfast icon.

Fried eggs on tortillas with ranchero sauce — Mexican breakfast icon.

Dosa filled with spiced potato filling — the most famous variant.

A thin, crispy fermented rice-and-lentil crepe filled with spiced mashed potatoes, served with sambar and coconut chutney.

Eggs poached in spiced tomato-pepper sauce — North African breakfast icon.

Eggs poached in a spiced tomato-pepper sauce with cumin and paprika, scooped up with crusty bread.

Jamaica's national dish: creamy ackee fruit sauteed with flaked salt cod, scotch bonnet, and tomatoes.

Whole wheat flatbread stuffed with spiced mashed potato, pan-fried in ghee — the ultimate North Indian breakfast.

Griddled corn cakes made from pre-cooked cornmeal and stuffed or topped with cheese.

Fluffy buttermilk biscuits smothered in peppery sausage cream gravy.

Warm flour tortillas filled with scrambled eggs, cheese, bacon or chorizo, and salsa verde.

Crispy fried chicken atop a fluffy waffle with maple syrup and hot sauce, the iconic sweet-savory breakfast.

Fried tortilla chips simmered in red salsa until just softened, topped with fried eggs, crema, and queso fresco.

Same concept with tangy green tomatillo salsa.

Spicy chickpea curry served with puffy, deep-fried leavened bread — a beloved Punjabi breakfast and street food.

Poached eggs served over thick garlic yogurt with Aleppo pepper butter and dill.

Mashed fava beans with lemon, garlic, and olive oil — ancient breakfast.

The iconic fry-up: eggs, bacon, sausages, baked beans, toast, grilled tomato, mushrooms, and black pudding.

Crispy buckwheat crepe from Brittany folded around ham, cheese, and a runny egg.

Soft flatbread topped with za'atar mixed with olive oil, baked until slightly crisp, folded and eaten for breakfast.

Turkish scrambled eggs with tomatoes, peppers, and spices.

Sautéed shrimp over creamy stone-ground grits — Lowcountry staple.

Spherical Danish pancakes cooked in a special cast-iron pan, served with jam and powdered sugar.

Frozen açaí blended thick, topped with granola and fruit.

Rice simmered until completely broken down into a smooth, silky porridge, topped with century egg, pork, or fish.

Steamed fermented rice-and-lentil cakes — fluffy and mild.

Steamed fermented rice-lentil cakes served with sambar and coconut chutney — the everyday South Indian breakfast.

Eggs scrambled into a pan of sauteed tomatoes, peppers, and onions with Turkish pepper paste.

Scrambled eggs with torn tortilla strips, cheese, tomatoes, and jalapeños.

Open-faced bean and cheese on bolillo bread, broiled until bubbly.

Pan-fried quark or farmer's cheese pancakes, crispy outside and creamy inside, served with sour cream and jam.

Rolled Japanese omelette — sweet, layered, and beautiful.

Strong Vietnamese drip coffee topped with a frothy, sweet egg yolk and condensed milk custard.

Bogota breakfast soup of milk and water with poached eggs, scallions, and stale bread.