Egg-Free Breakfasts from Around the World
A world of breakfasts that are naturally egg-free: 173 authentic dishes, each from a real region with its cultural story and dietary swaps built in. Toggle egg-free on any other recipe and it rewrites itself to match.
173 recipes · showing 1 to 48
Ful MedamesAlexandria, Egypt · easy · 35 minSlow-cooked fava beans mashed with cumin, lemon, and olive oil, the breakfast that has powered Egypt for millennia.
Ful Medames BaghrirMarrakesh-Safi, Morocco · easy · 35 minSpongy "thousand-hole" semolina pancakes drenched in a warm honey-and-butter syrup.
Baghrir ChechebsaAmhara, Ethiopia · easy · 35 minShredded flatbread tossed in spiced niter kibbeh and berbere, a warm, savory Ethiopian breakfast.
Chechebsa Akara and OgiLagos, Nigeria · medium · 45 minFluffy black-eyed pea fritters with ogi, a smooth fermented corn pap, a classic Nigerian breakfast pair.
Akara and Ogi FondéDakar, Senegal · easy · 35 minA comforting Senegalese millet porridge cooked with milk, sugar, and a hint of orange-flower or nutmeg.
Fondé Hausa Koko and KooseAshanti, Ghana · medium · 45 minA spiced fermented millet porridge with koose, crisp black-eyed pea fritters, Ghana's classic Ghanaian breakfast.
Hausa Koko and Koose Mieliepap with AmasiKwaZulu-Natal, South Africa · easy · 25 minSoft maize porridge served with amasi, tangy cultured milk, an everyday South African breakfast.
Mieliepap with Amasi UjiNairobi, Kenya · easy · 25 minA smooth, slightly sour fermented millet-and-sorghum porridge, sipped warm to start the day.
Uji MaandaziZanzibar, Tanzania · easy · 1 h 40 minLightly sweet East African fried dough triangles scented with cardamom and coconut.
Maandazi Bouillie d'ArachideAbidjan (Lagunes), Côte d’Ivoire · easy · 30 minA creamy Ivorian peanut-and-millet breakfast porridge sweetened and scented with nutmeg.
Bouillie d'Arachide BadjiasMaputo, Mozambique · easy · 30 minCrisp Mozambican chickpea-flour fritters flecked with onion and served with fiery piri-piri.
Badjias MsemenAlgiers, Algeria · medium · 50 minFlaky square semolina flatbreads folded in layers and griddled, served with honey or jam.
Msemen Puff-Puff and BeansLittoral (Douala), Cameroon · medium · 55 minSweet fried dough balls served with a savory stewed bean pot, a filling Cameroonian breakfast.
Puff-Puff and Beans BotaHarare, Zimbabwe · easy · 25 minA soft, thin maize-meal breakfast porridge enriched with peanut butter and a little sugar.
Bota Mofo GasyAnalamanga (Antananarivo), Madagascar · medium · 1 h 35 minSlightly sweet fermented rice-flour cakes griddled in round moulds, "Malagasy bread" for breakfast.
Mofo Gasy DiphaphathaGaborone, Botswana · easy · 30 minSoft Botswana griddle breads: quick, dense little flatbread rounds cooked in a dry pan and split with butter or jam for breakfast.
Diphaphatha Farata with Butter Bean CurryPort Louis, Mauritius · medium · 1 h 25 minFlaky griddled flatbread (farata) served with a light butter-bean curry, a popular Mauritian breakfast.
Farata with Butter Bean Curry MikateKinshasa, DR Congo · easy · 40 minSweet Congolese fried dough balls, golden, pillowy, and dusted with sugar, for breakfast with tea.
Mikate SfinzTripoli, Libya · medium · 40 minStretchy, lacy fried dough eaten warm with honey or date syrup, a Libyan weekend breakfast.
Sfinz CanjeeroMogadishu, Somalia · medium · 5 h 35 minA thin, spongy fermented pancake (laxoox) eaten with a drizzle of sesame oil, sugar, or stew.
Canjeero GurasaKhartoum, Sudan · easy · 35 minA thick, soft Sudanese griddle pancake eaten with a stew or with sugar and ghee for breakfast.
Gurasa MaasaBamako, Mali · medium · 1 h 40 minMalian pancake-doughnuts: lightly fermented rice-and-millet batter fried into golden puffs and dusted with sugar, sold hot from roadside pans.
Maasa Ibijumba n'IkivugutoKigali, Rwanda · easy · 30 minThe classic Rwandan breakfast: warm boiled sweet potatoes served with ikivuguto, a tangy cultured fermented milk.
Ibijumba n'Ikivuguto VitumbuwaLusaka, Zambia · easy · 1 h 35 minLightly sweet Zambian rice-flour fritters, crisp outside and fluffy within, for breakfast with tea.
Vitumbuwa Cuscuz DoceSantiago (Praia), Cape Verde · medium · 55 minA steamed cornmeal cake, faintly sweet, eaten warm with butter, honey, or milk for breakfast.
Cuscuz Doce Kicha Fit-fitAsmara, Eritrea · easy · 35 minShredded flatbread tossed with spiced clarified butter and berbere, a warming Eritrean breakfast.
Kicha Fit-fit AbloCotonou, Benin · medium · 45 minSoft, slightly sweet steamed rice-and-corn cakes eaten plain or with a spicy sauce for breakfast.
Ablo AyimolouLomé, Togo · easy · 9 hA one-pot of rice and beans cooked together and served with a spicy pepper sauce, Togo's breakfast.
Ayimolou Sierra Leonean Fry FryFreetown, Sierra Leone · easy · 40 minA plate of assorted fried things with a peppery gravy to dip them in, the Freetown street breakfast.
Sierra Leonean Fry Fry LahohDjibouti City, Djibouti · medium · 1 h 35 minA soft, honeycombed fermented pancake eaten with ghee and honey or a spicy stew in Djibouti.
Lahoh Bouillie de BananeLibreville, Gabon · easy · 30 minA smooth Gabonese plantain porridge, gently sweet and spiced, to start a rainforest morning.
Bouillie de Banane MassaOuagadougou, Burkina Faso · medium · 35 minLittle fermented millet fritters, crisp and tangy, sold hot with a spicy or sweet topping in Burkina Faso.
Massa Ibitoke n'IbiharageBujumbura, Burundi · easy · 55 minBurundi's beans and plantains: red beans and green cooking bananas simmered together with onion and warm spice into a filling plate.
Ibitoke n'Ibiharage BeignetsBangui, Central African Republic · easy · 1 h 40 minCentral African breakfast doughnuts: puffy, golden yeasted fritters fried fresh at dawn and dusted with sugar, eaten with sweet coffee.
Beignets KisserN'Djamena, Chad · medium · 4 h 35 minChadian sourdough crepes: thin, tangy fermented millet pancakes griddled soft and lacy, torn and dipped into sauce or eaten with sugar.
Kisser Beignets CongolaisBrazzaville, Republic of the Congo · medium · 1 h 45 minPuffy, faintly sweet fried dough balls sold hot on Brazzaville street corners and eaten with sweet coffee at daybreak.
Beignets Congolais UmncushuMbabane, Eswatini · easy · 2 h 15 minSwazi samp and beans: dried maize kernels and sugar beans slow-boiled together until soft and creamy, a homely Eswatini staple.
Umncushu TapalapaBanjul, The Gambia · medium · 2 h 20 minThe Gambia's daily bread: a crusty, dense baton of mixed millet, maize, and wheat flours, baked in a clay oven and torn open for breakfast.
Tapalapa LafidiConakry, Guinea · easy · 40 minA Guinean morning plate: okra and garden-egg eggplant mashed with chili and fermented locust bean, spooned over rice with a slick of red palm oil.
Lafidi FidjósBissau, Guinea-Bissau · easy · 30 minBissau breakfast fritters: a mashed-banana and flour batter fried into small golden puffs, sold in paper cones on the morning streets.
Fidjós MakoenyaMaseru, Lesotho · easy · 1 h 40 minGolden Basotho fat cakes: crisp-edged deep-fried dough balls, soft and lightly sweet inside, sold hot from street stands for breakfast.
Makoenya ZitumbuwaLilongwe, Malawi · easy · 25 minMalawian banana fritters: very ripe bananas bound with a little cornmeal and deep-fried into sweet, golden, craggy morsels.
Zitumbuwa LakhNouakchott, Mauritania · medium · 35 minSteamed millet couscous under cool sweetened curdled milk and fresh grated coconut, the Sahelian sweet Mauritania makes to mark the end of Ramadan.
Lakh Fura da NonoNiamey, Niger · medium · 40 minSpiced millet dough balls broken into cool soured milk and sweetened, the iconic Hausa-Fulani breakfast drink-meal of Niger.
Fura da Nono Fruta-Pão FritaSão Tomé, São Tomé and Príncipe · easy · 25 minGolden fried breadfruit, crisp outside and fluffy within, eaten with strong island coffee on São Tomé mornings.
Fruta-Pão Frita Ladob BanannVictoria, Seychelles · easy · 30 minRipe plantains simmered soft in sweet, vanilla-and-nutmeg coconut milk, a Creole breakfast or dessert from the Seychelles.
Ladob Banann ComboJuba, South Sudan · easy · 40 minSouth Sudanese greens in peanut sauce: leafy greens simmered with tomato and groundnut paste into a rich, creamy relish, eaten with rice.
Combo MotohoMaseru, Lesotho · easy · 2 daysLesotho's fermented sorghum porridge, soured overnight with a tomoso starter and eaten warm by the bowl or thinned into a tangy drink.
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