Celebrate World Egg Day with these 6 internationally inspired egg breakfasts
Around the world in six delicious egg dishes
Eggs are filling, nutritious and versatile – is it any wonder then that so many people around the world like to include eggs in the most important meal of the day? Here are some of our favourite egg recipes, inspired by dishes from around the world.
Typically a North African and Arab dish, shakshuka is made by poaching eggs in a fragrant tomato sauce. Spices usually include cumin, paprika, cayenne pepper and nutmeg, although some people add coriander and caraway as well. Try this shakshuka recipe. You can include a sprinkle of feta over the finished dish as well.
- Eggs en cocotte
This French version of baked eggs entails cracking eggs into ramekins then slowly cooking them in a water bath in the oven until the whites are set and the yolks are still runny. Serve as is in the dish with a slice of toast to dip into those glorious yellow centres.
- Huevos rancheros
Tortillas are a staple in Mexico, whether you’re serving them at a sit-down dinner with all the trimmings, grabbing a taco while on the run, or enjoying them with fried eggs for breakfast. Huevos rancheros are served with a salsa fresca (a fresh tomato salsa) and can include refried beans, rice and/or guacamole as well.
Try this basic huevos rancheros recipe and add your desired extra toppings.
- French omelette
Though an omelette is a breakfast staple for many South Africans, the French version is, of course, highly specific. The French omelette is unbrowned (or browned very little) on the outside and soft on the inside. A simple sprinkle of finely chopped herbs accompanies the omelette.
Across the border from France, the Italians enjoy another eggy breakfast that has become popular in South Africa. Similar to a crustless quiche, a frittata combines eggs with other ingredients before being baked in an oven. Unlike a quiche, frittatas very seldomly contain any milk or cream. Frittatas are a great way to sneak some veggies into your diet – as demonstrated in this broccoli, pea and tomato version or this asparagus frittata. You can also split the mixture between muffin cups and pop them into your kids’ lunchboxes the next day.
- Eggs Benedict
The variations of this classic breakfast are endless, but the starting point is always two halves of an English muffin, a poached egg and hollandaise sauce. The original North American version comes with Canadian bacon, but salmon and chorizo are popular in other parts of the world. The name usually reflects the changes – eggs Atlantic or huevos Benedictos, for example. Eggs Blanchard substitutes bechamel sauce for hollandaise. Follow our step-by-step guide to eggs Benedict then jazz it up with asparagus or Parma ham.