You don’t need a plane ticket to enjoy food from different countries. Brighten your morning routine with these internationally inspired casserole dishes that can be made ahead. From Mexico to Nigeria, expand your breakfast culture knowledge one egg at a time.
Mexico: Huevos Rancheros
Meaning “rancher’s eggs” in Spanish, these are sunny-side up fried eggs served on lightly fried corn tortillas smothered in tomato-chili sauce, accompanied by refried beans and rice. Top with diced avocados, fresh cilantro, sour cream and salsa to make this hearty breakfast dish that will transport you to a hacienda in Mexico. Get our Huevos Rancheros recipe.
Shakshuka is a staple found in the Middle East and North Africa. The name aptly means “all mixed up” as it is a blend of poached eggs, onions, bell peppers, minced meat (optional), and spicy tomato sauce flavored with smoked paprika and oregano. Melt feta cheese on top and serve the casserole with a hearty baguette or fresh warm pita bread. Get our Shakshuka recipe.
Spain: Tortilla Espanola
Found at cafes and bars across Spain and in many countries in South America, tortilla espanola can be eaten for breakfast, snack, or as tapas with a glass of wine. The vegetarian and gluten-free baked omelet is made by layering sliced potatoes with eggs, onions, and garlic. To serve, slice into pie size pieces at room temperature. Get the recipe.
Germany: Hoppel Poppel
What better way to use leftovers than to toss them into a breakfast casserole? Hoppel poppel is a traditional breakfast/ supper casserole from Berlin which includes meat, potatoes, onions, and cheese, flavored with heavy cream, dill, salt, and pepper. Feel free to use whatever you have in the fridge—cooked meat, bacon, salami, or even hamburgers. Get the recipe.
Portugal: Bacalhau a Bras
Travel to the Iberian Peninsula through Portuguese comfort food. Salted cod is the national dish of Portugal and it shows up at breakfast time too. Soak dried cod in cold water overnight and layer the casserole with fried shredded potatoes, onions, black olives, garlic, and beaten eggs. Get the recipe.
France: Oeufs au Plat Bressanne
Maybe you haven’t made it to the Alpine region of France yet, but you can still brag about your talents when it comes to French cooking. The countryside version of eggs benedict baked with runny eggs makes for great presentation. Fry pieces of toast in butter, add heavy cream seasoned with garlic, tarragon or chives, carefully top the eggs, and bake until the egg whites are firm. Get the recipe.
Known as egg bhurji in India, tukhum-bonjam in Afghanistan, and khagina in Pakistan, the stovetop scrambled eggs are delightful if you like your breakfast spicy. Cook beaten eggs with onions, tomatoes, chilies, lentils, and turmeric. Serve with chapatti (flatbread) and cardamom-spiced chai. Get the recipe.
Frittata meaning “fried” in Italian is a crustless quiche that is cooked in a cast iron skillet. You can use leftover ingredients, any combination of vegetables, cheese and meats—the possibilities are endless. The key to making a good frittata is beating the eggs vigorously to allow for air to incorporate, and cooking them very slowly on stove top and in the oven. Get our Kale and Roasted Red Pepper Frittata recipe.
Iraq: Makhlama Lahm
This one-pot dish will satisfy the meateater in you. Saute ground lamb with onions, tomatoes, parsley, yellow curry powder, and red chili flakes, then top with soft-baked eggs. The Iraqi breakfast dish dates to the 10th century! Get the recipe.
Nigeria: Egg Stew
Nigerian egg stew is a staple breakfast at every home in Nigeria, especially on the weekends. Blend red bell peppers and tomatoes to make a sauce, and season with garlic and scotch bonnet for heat. For proteins, add eggs, corned beef, and fish. Serve with boiled yam, potatoes, or chunky plantains. Get the recipe.