Collection
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
Ful MedamesAlexandria, Egypt · easy · 35 minSlow-cooked fava beans mashed with cumin, lemon, and olive oil, the breakfast that has powered Egypt for millennia.
BaghrirMarrakesh-Safi, Morocco · easy · 35 minSpongy "thousand-hole" semolina pancakes drenched in a warm honey-and-butter syrup.
ChechebsaAmhara, Ethiopia · easy · 35 minShredded flatbread tossed in spiced niter kibbeh and berbere, a warm, savory Ethiopian breakfast.
Akara and OgiLagos, Nigeria · medium · 45 minFluffy black-eyed pea fritters with ogi, a smooth fermented corn pap, a classic Nigerian breakfast pair.
FondéDakar, Senegal · easy · 35 minA comforting Senegalese millet porridge cooked with milk, sugar, and a hint of orange-flower or nutmeg.
Hausa Koko and KooseAshanti, Ghana · medium · 45 minA spiced fermented millet porridge with koose, crisp black-eyed pea fritters, Ghana's classic Ghanaian breakfast.
Mieliepap with AmasiKwaZulu-Natal, South Africa · easy · 25 minSoft maize porridge served with amasi, tangy cultured milk, an everyday South African breakfast.
UjiNairobi, Kenya · easy · 25 minA smooth, slightly sour fermented millet-and-sorghum porridge, sipped warm to start the day.
MaandaziZanzibar, Tanzania · easy · 40 minLightly sweet East African fried dough triangles scented with cardamom and coconut.
Bouillie d'ArachideAbidjan (Lagunes), Côte d’Ivoire · easy · 30 minA creamy Ivorian peanut-and-millet breakfast porridge sweetened and scented with nutmeg.
BadjiasMaputo, Mozambique · easy · 30 minCrisp Mozambican chickpea-flour fritters flecked with onion and served with fiery piri-piri.
MsemenAlgiers, Algeria · medium · 50 minFlaky square semolina flatbreads folded in layers and griddled, served with honey or jam.
Puff-Puff and BeansLittoral (Douala), Cameroon · medium · 55 minSweet fried dough balls served with a savory stewed bean pot, a filling Cameroonian breakfast.
BotaHarare, Zimbabwe · easy · 25 minA soft, thin maize-meal breakfast porridge enriched with peanut butter and a little sugar.
Mofo GasyAnalamanga (Antananarivo), Madagascar · medium · 35 minSlightly sweet fermented rice-flour cakes griddled in round moulds, "Malagasy bread" for breakfast.
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.
Farata with Butter Bean CurryPort Louis, Mauritius · medium · 55 minFlaky griddled flatbread (farata) served with a light butter-bean curry, a popular Mauritian breakfast.
MikateKinshasa, DR Congo · easy · 40 minSweet Congolese fried dough balls, golden, pillowy, and dusted with sugar, for breakfast with tea.
SfinzTripoli, Libya · medium · 40 minStretchy, lacy fried dough eaten warm with honey or date syrup, a Libyan weekend breakfast.
CanjeeroMogadishu, Somalia · medium · 35 minA thin, spongy fermented pancake (laxoox) eaten with a drizzle of sesame oil, sugar, or stew.
GurasaKhartoum, Sudan · easy · 35 minA thick, soft Sudanese griddle pancake eaten with a stew or with sugar and ghee for breakfast.
MaasaBamako, Mali · medium · 40 minMalian pancake-doughnuts: lightly fermented rice-and-millet batter fried into golden puffs and dusted with sugar, sold hot from roadside pans.
Ibijumba n'IkivugutoKigali, Rwanda · easy · 30 minThe classic Rwandan breakfast: warm boiled sweet potatoes served with ikivuguto, a tangy cultured fermented milk.
VitumbuwaLusaka, Zambia · easy · 35 minLightly sweet Zambian rice-flour fritters, crisp outside and fluffy within, for breakfast with tea.
Cuscuz DoceSantiago (Praia), Cape Verde · medium · 55 minA steamed cornmeal cake, faintly sweet, eaten warm with butter, honey, or milk for breakfast.
Kicha Fit-fitAsmara, Eritrea · easy · 35 minShredded flatbread tossed with spiced clarified butter and berbere, a warming Eritrean breakfast.
AbloCotonou, Benin · medium · 45 minSoft, slightly sweet steamed rice-and-corn cakes eaten plain or with a spicy sauce for breakfast.
AyimolouLomé, Togo · easy · 60 minA one-pot of rice and beans cooked together and served with a spicy pepper sauce, Togo's breakfast.
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.
LahohDjibouti City, Djibouti · medium · 35 minA soft, honeycombed fermented pancake eaten with ghee and honey or a spicy stew in Djibouti.
Bouillie de BananeLibreville, Gabon · easy · 30 minA smooth Gabonese plantain porridge, gently sweet and spiced, to start a rainforest morning.
MassaOuagadougou, Burkina Faso · medium · 35 minLittle fermented millet fritters, crisp and tangy, sold hot with a spicy or sweet topping in Burkina Faso.
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.
BeignetsBangui, Central African Republic · easy · 40 minCentral African breakfast doughnuts: puffy, golden yeasted fritters fried fresh at dawn and dusted with sugar, eaten with sweet coffee.
KisserN'Djamena, Chad · medium · 35 minChadian sourdough crepes: thin, tangy fermented millet pancakes griddled soft and lacy, torn and dipped into sauce or eaten with sugar.
Beignets CongolaisBrazzaville, Republic of the Congo · medium · 105 minPuffy, faintly sweet fried dough balls sold hot on Brazzaville street corners and eaten with sweet coffee at daybreak.
UmncushuMbabane, Eswatini · easy · 135 minSwazi samp and beans: dried maize kernels and sugar beans slow-boiled together until soft and creamy, a homely Eswatini staple.
TapalapaBanjul, The Gambia · medium · 50 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.
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.
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.
MakoenyaMaseru, Lesotho · easy · 40 minGolden Basotho fat cakes: crisp-edged deep-fried dough balls, soft and lightly sweet inside, sold hot from street stands for breakfast.
ZitumbuwaLilongwe, Malawi · easy · 25 minMalawian banana fritters: very ripe bananas bound with a little cornmeal and deep-fried into sweet, golden, craggy morsels.
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.
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.
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.
Ladob BanannVictoria, Seychelles · easy · 30 minRipe plantains simmered soft in sweet, vanilla-and-nutmeg coconut milk, a Creole breakfast or dessert from the Seychelles.
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.
MotohoMaseru, Lesotho · easy · 45 minLesotho's fermented sorghum porridge, soured overnight with a tomoso starter and eaten warm by the bowl or thinned into a tangy drink.
MotogoGaborone, Botswana · easy · 25 minBotswana's soft morning sorghum porridge, stirred smooth over a low fire and eaten with sugar and a pour of milk or tangy madila.
Mgaiwa PhalaLilongwe, Malawi · easy · 25 minMalawi's everyday breakfast porridge of whole-ground maize simmered with milk and finished generously with sugar.
Chura GertehBanjul, The Gambia · easy · 40 minThe Gambia's thick groundnut-and-rice porridge, faintly oily and nutty, served hot with yoghurt or condensed milk.
IncwancwaMbabane, Eswatini · easy · 30 minEswatini's sour fermented maize porridge, tangy from a day or two of natural souring and eaten spoonable or thinned to a drink.
IgikomaKigali, Rwanda · easy · 20 minRwanda's morning porridge of sorghum, maize, and soya flour, whisked smooth and drunk warm and sweet from a mug.
Igikoma cy'UburoBujumbura, Burundi · easy · 20 minBurundi's warming finger-millet porridge, whisked thin and smooth, sweetened, and often enriched with a spoon of roasted groundnut flour.
Bouillie de MilN'Djamena, Chad · easy · 25 minChad's smooth millet breakfast porridge, simmered sweet and finished with a splash of milk, gentle enough for dawn and for small children.
Bouillie de FonioConakry, Guinea · easy · 30 minA creamy Guinean breakfast porridge of tiny fonio grains simmered in water and milk, sweetened and warmed with gentle spice.
Bouillie de ManiocBangui, Central African Republic · easy · 20 minA silky Central African cassava porridge, whisked from the national staple flour and sweetened, often enriched with a spoon of peanut paste.
Papa de ArrozBissau, Guinea-Bissau · easy · 40 minGuinea-Bissau's gentle rice porridge, the national grain simmered soft and loose, sweetened and served with a pour of milk.
Papas de MilhoLuanda, Angola · easy · 25 minAngola's soft maize breakfast porridge of fine fuba cooked smooth, taken sweet with milk and sugar or savoury with a pinch of salt.
MoniBamako, Mali · easy · 40 minMali's millet porridge of tiny hand-rolled flour pearls simmered in tamarind-soured water and sweetened, eaten at breakfast and Ramadan.
KatogoKampala, Uganda · easy · 55 minGreen cooking bananas simmered in one pot with beans, tomato and onion, the everyday Ugandan breakfast.
SabayadDjibouti City, Djibouti · easy · 40 minA folded, pan-fried flatbread with a crisp exterior and warm flaky layers, the Djiboutian answer to a flat croissant.
Mahjouba (Mhadjeb Stuffed Semolina Flatbread)Algiers, Algeria · medium · 65 minThin, hand-stretched semolina flatbreads folded around a jammy tomato, onion and harissa filling and griddled crisp.
Nhopi (Pumpkin and Peanut Porridge)Harare, Zimbabwe · easy · 50 minMashed pumpkin cooked into mealie-meal and enriched with peanut butter, a lightly sweet Shona comfort porridge.
Sahan Ful (Sudanese Fava Beans)Khartoum, Sudan · easy · 30 minSlow-cooked fava beans crushed with cumin and lifted with tomato, onion and olive oil, the Sudanese breakfast of beans and bread.
Ata (Beninese Black-Eyed Pea Fritters)Cotonou, Benin · medium · 50 minSkinned black-eyed peas whipped into an airy batter with onion and chili, then fried into crisp, fluffy golden fritters.
Phở Gà (Hanoi Chicken Pho)Hanoi (Red River Delta), Vietnam · medium · 80 minA clear, star-anise-scented chicken broth over rice noodles, finished with herbs and lime at the table.
Kerala Ishtu (Coconut Vegetable Stew)Kerala, India · easy · 40 minA gentle, fragrant stew of potatoes and vegetables in coconut milk with ginger, green chili, and curry leaves.
Khaman DhoklaGujarat, India · easy · 35 minCloud-light steamed chickpea-flour cakes, tempered with mustard seeds and curry leaves, Gujarat’s teatime signature.
Mas HuniMalé, Maldives · easy · 25 minShredded smoked tuna tossed with grated coconut, onion, chili, and lime, the Maldivian breakfast, with roshi flatbread.
JokBangkok (Central), Thailand · easy · 55 minA silky Thai rice congee topped with ginger, scallion, and a soft egg, the classic Bangkok breakfast.
Chvishtari (Cornmeal Cheese Bread)Imereti, Georgia · easy · 30 minGriddled cornmeal cakes packed with young melting cheese, crisp outside and molten within, from the mountains of western Georgia.
Youtiao and Soy MilkSichuan, China · medium · 35 minCrisp, airy fried dough sticks dunked into a bowl of warm fresh soy milk, a classic Chinese breakfast.
Hobak-jukSeoul (Gyeonggi), South Korea · easy · 45 minA silky, naturally sweet Korean pumpkin porridge thickened with glutinous rice.
Manakish Za'atarBeirut, Lebanon · medium · 40 minFlatbread baked with a fragrant za'atar-and-olive-oil topping, the Levantine morning staple.
Bubur SumsumYogyakarta (Java), Indonesia · easy · 30 minA soft rice-flour and coconut porridge pooled with dark palm-sugar syrup.
ChamporadoCentral Luzon, Philippines · easy · 35 minA sweet Filipino chocolate rice porridge, traditionally eaten with salty dried fish on the side.
Halwa PuriLahore (Punjab), Pakistan · medium · 70 minA festive Lahori breakfast of puffed fried puri, sweet semolina halwa, and spiced chickpeas.
Sel RotiKathmandu Valley, Nepal · medium · 50 minA ring-shaped, lightly sweet fermented rice bread, crisp outside and soft within.
Hoppers (Appa)Southern Province, Sri Lanka · medium · 45 minBowl-shaped fermented rice-and-coconut pancakes, lacy at the edges and soft in the middle.
KatlamaTashkent, Uzbekistan · medium · 45 minFlaky, layered pan-fried flatbread brushed with oil and folded, a Central Asian morning staple.
Bai Sach ChroukSiem Reap, Cambodia · easy · 40 minThinly sliced grilled coconut-marinated pork over broken rice, with pickles and a clear broth.
FattehAmman, Jordan · easy · 30 minLayers of toasted bread, warm chickpeas, and garlicky yogurt topped with sizzled butter and pine nuts.
AdasiTehran, Iran · easy · 60 minA warming Persian lentil breakfast stew spiced with turmeric, cumin, and cinnamon.
Ruti with Aloo BhajiDhaka, Bangladesh · easy · 45 minSoft whole-wheat flatbread with a lightly spiced potato-and-onion curry, the everyday Dhaka breakfast.
Khao Piak SenLuang Prabang, Laos · medium · 70 minA comforting Lao chicken noodle soup with soft, chewy hand-cut rice-tapioca noodles.
BoortsogUlaanbaatar, Mongolia · easy · 40 minSimple fried dough biscuits eaten with milky, lightly salted tea across the Mongolian steppe.
BaursakAlmaty, Kazakhstan · easy · 45 minFluffy yeasted fried dough puffs served warm with butter, jam, or honey and tea.
BalilaDamascus, Syria · easy · 15 minWarm chickpeas dressed with cumin, lemon, garlic, and olive oil, a simple Damascene breakfast.
Khur-leThimphu, Bhutan · easy · 30 minRustic buckwheat pancakes from the Bhutanese highlands, eaten with chili-cheese ezay.
SakhanaMuscat, Oman · easy · 55 minA thick, sweet Omani wheat soup of dates, date molasses and milk, made through Ramadan and eaten after the fast.
Labneh with Za'atarWest Bank, Palestine · easy · 10 minThick strained yogurt swirled with olive oil and za'atar, scooped with warm taboon bread.
Kahi with GeymarBaghdad, Iraq · medium · 50 minFlaky layered pastry baked crisp, soaked in syrup, and topped with rich clotted geymar cream.
Zhingyalov HatsYerevan, Armenia · medium · 50 minThin flatbread stuffed with a dozen or more chopped herbs and greens, griddled until blistered.
MasoubSana’a, Yemen · easy · 15 minMashed flatbread and ripe banana bound with honey and topped with cream, nuts, and dates.
MalawachTel Aviv, Israel · medium · 45 minA flaky, buttery Yemenite-Israeli pan-fried flatbread served with grated tomato and zhug.
QutabBaku, Azerbaijan · medium · 45 minThin, half-moon griddle breads stuffed with greens and herbs, folded and cooked until charred.
KattamaBishkek, Kyrgyzstan · medium · 45 minA flaky, spiral pan-fried bread layered with onion, torn and eaten with tea or broth.
KatilapamBandar Seri Begawan, Brunei · easy · 40 minSoft steamed rice-flour cakes lightly spiced and faintly sweet, a Bruneian teatime and breakfast bite.
KhameerKuwait City, Kuwait · medium · 45 minSoft, lightly sweet date-and-cardamom yeast breads, griddled and eaten with cream or cheese.
ShirchoyDushanbe, Tajikistan · easy · 20 minWarm milk tea poured over torn bread with a knob of butter, a simple Tajik mountain breakfast.
ChorekAshgabat, Turkmenistan · medium · 45 minRound tamdyr-baked bread with a crisp crust and soft crumb, torn warm with tea and butter.
Jagung BoseDili, Timor-Leste · easy · 90 minThe Timorese corn staple: dried corn and red beans slow-cooked until creamy in coconut milk, humble everyday nourishment.
Roti CanaiPenang, Malaysia · medium · 50 minA flaky, stretched-thin griddle flatbread from the mamak stall, crisp outside and soft in layers within, served with a bowl of dhal to dip.
NihariLahore (Punjab), Pakistan · advanced · 270 minA dawn stew of beef shank and marrow slow-cooked in a dozen spices until the gravy turns silky, brightened with ginger, chilli and lemon.
Galayet Bandora (Fried Tomatoes)Amman, Jordan · easy · 50 minA simple Jordanian skillet of ripe tomatoes simmered down in plenty of olive oil with sliced garlic and green chilli until jammy, scooped up with warm pita.
RöstiBern, Switzerland · easy · 45 minSwitzerland’s golden potato cake, crisp outside, tender inside, flipped whole and served with pride.
Churros con ChocolateValencia, Spain · medium · 30 minCrisp ridged fritters dusted with sugar, for dipping into a thick cup of hot chocolate.
Torrada com GalãoMinho, Portugal · easy · 10 minThick toasted bread drenched in butter, served with a tall glass of milky galão coffee.
HavregrötSkåne, Sweden · easy · 12 minWarm oat porridge topped with lingonberry or blueberry and a splash of cold milk.
Beans on ToastCornwall, United Kingdom · easy · 10 minSaucy baked beans piled onto hot buttered toast, the humble British comfort breakfast.
Uštipci with KajmakSarajevo, Bosnia & Herzegovina · easy · 35 minLittle fried dough balls served warm with kajmak clotted cream and soft cheese.
Hafragrautur (Icelandic Oat Porridge)Reykjavík, Iceland · easy · 17 minCreamy stovetop oat porridge simmered with a pinch of salt, served the Icelandic way with a spoon of skyr, brown sugar, and butter.
PetullaTirana, Albania · easy · 35 minSoft Albanian fried dough eaten warm with honey, jam, feta, or a dusting of sugar.
Ajdovi ŽganciLjubljana, Slovenia · medium · 30 minRustic buckwheat "spoonbread" crumbles served with warm milk or cracklings, Slovenian comfort.
Grechnevaya KashaMoscow, Russia · easy · 23 minToasted buckwheat simmered until fluffy and served with butter, the quintessential Russian porridge.
KamaTartu, Estonia · easy · 5 minToasted grain-and-pea flour stirred into kefir or buttermilk with a little honey, a uniquely Estonian breakfast.
Sklandrausis (Rye Carrot Tart)Riga, Latvia · medium · 65 minLittle hand-raised rye pastry cases filled with potato and sweet spiced carrot purees, baked until set, an ancient Livonian specialty.
PriganiceCetinje, Montenegro · easy · 35 minSmall, airy fried dough puffs served with honey, cheese, and jam, a Montenegrin breakfast treat.
Kachkéis (Luxembourg Cooked Cheese)Luxembourg City, Luxembourg · medium · 25 minAged curd melted down on the stove with butter and caraway into a glossy, tangy spreadable cheese, poured out to set and eaten on bread with mustard.
Manna KashaMinsk, Belarus · easy · 15 minSmooth semolina milk porridge, lump-free and lightly sweet, topped with jam or butter.
Pa amb TomàquetAndorra la Vella, Andorra · easy · 8 minRustic bread rubbed with ripe tomato and garlic, drizzled with olive oil and salt.
Bircher MüesliVaduz, Liechtenstein · easy · 10 minOats soaked overnight in milk and yogurt with grated apple, nuts, and a squeeze of lemon.
SoccaMonaco, Monaco · easy · 22 minA thin, crisp-edged chickpea-flour pancake baked hot and eaten in torn pieces with black pepper.
PiadinaCity of San Marino, San Marino · easy · 35 minA thin griddled flatbread folded around soft cheese with ham, or with jam, the daily bread of the region.
Irish Soda BreadMunster, Ireland · easy · 55 minA dense, tangy four-ingredient loaf leavened with baking soda and buttermilk, no yeast and no kneading, baked with a deep cross cut into the top.
RibelVaduz, Liechtenstein · easy · 35 minOne of Liechtenstein's most original dishes: cornmeal simmered in milk and water, then toasted in butter into golden crumbs.
TörkareblVaduz, Liechtenstein · easy · 35 minThe gentle Unterland version of Liechtenstein's corn dish: grits scalded and soaked, then slowly toasted crumbly and eaten with elderberry jam.
Arepas con Quesito & HogaoAntioquia, Colombia · easy · 45 minGriddled corn cakes split and filled with fresh cheese, spooned over with a warm tomato-scallion sauce.
DoublesPort of Spain, Trinidad & Tobago · medium · 70 minTwo soft turmeric flatbreads folded around curried chickpeas, tamarind, and pepper sauce, Trinidad’s street-corner breakfast.
EnfrijoladasOaxaca, Mexico · easy · 40 minCorn tortillas bathed in silky black-bean sauce, folded and finished with cheese, crema, and onion.
Gallo PintoManagua, Nicaragua · easy · 30 minDay-old rice fried with red beans until speckled like a painted rooster, Nicaragua’s twice-daily heartbeat.
Green Fig and SaltfishCastries, Saint Lucia · easy · 50 minSaint Lucia's national breakfast: boiled green bananas tossed with sautéed salted cod, peppers, and herbs.
Pan con ChicharrónLima, Peru · medium · 60 minCrisp fried pork and sweet camote layered in a soft roll with tangy salsa criolla, the definitive Lima weekend breakfast sandwich.
Cuscuz NordestinoBahia, Brazil · easy · 30 minA fluffy steamed cornmeal cake from Brazil's northeast, moistened and finished with butter or coconut, naturally gluten-free morning fuel.
Tortas FritasMendoza, Argentina · easy · 35 minSimple fried dough discs, crisp-edged and dusted with sugar, that Argentines make on rainy mornings to eat with mate.
SopaipillasCentral Valley, Chile · medium · 40 minGolden pumpkin-dough fritters, soft and faintly sweet, fried up on cold Chilean mornings and eaten with pebre or chancaca syrup.
Bolón de VerdePichincha (Andes), Ecuador · medium · 35 minA ball of mashed green plantain stuffed with cheese, pan-crisped golden, the filling coastal breakfast of Ecuador.
Api con PastelLa Paz, Bolivia · medium · 45 minA hot, spiced purple-corn drink thick with cinnamon and clove, served with a crisp fried cheese pastry dusted in sugar.
MbejúAsunción, Paraguay · easy · 25 minA chewy, crisp-edged starch-and-cheese griddle cake, gluten-free and pan-cooked to order, eaten with cocido at daybreak.
Torta FritaMontevideo, Uruguay · easy · 35 minGolden discs of fried dough with a slit in the middle, crisp-edged and pillowy, the treat Uruguayans make whenever it rains, dusted with sugar and dunked in mate.
Sada Roti with Tomato ChokaDemerara (Georgetown), Guyana · medium · 40 minSoft griddled flatbread torn and dipped into smoky fire-roasted tomato choka sharpened with garlic and onion, a vegan Guyanese classic.
BaraParamaribo, Suriname · medium · 50 minLittle savory fried rings of ground urdi and flour, green with chopped tajer leaf and heavy with masala, eaten hot with chutney or sambal.
Ackee and SaltfishKingston (Surrey), Jamaica · medium · 35 minJamaica's national dish for breakfast: silky ackee sautéed with flaked salt cod, peppers, onion, and Scotch bonnet, eaten with fried dumplings.
Cretons sur Pain GrilléQuébec, Canada · medium · 90 minA Québécois spiced pork-and-onion spread, cold from the fridge, smeared thick on hot buttered toast with a smear of mustard.
Tostada Cubana con Café con LecheHavana, Cuba · easy · 15 minButtered Cuban bread pressed flat and crisp, cut into batons for dunking into sweet, milky espresso, the quintessential Havana breakfast.
Espageti AyisyenOuest (Port-au-Prince), Haiti · easy · 30 minHaiti's famous breakfast spaghetti tossed with smoky herring, onions, peppers, and a hit of epis and ketchup, savory morning comfort.
Chorreadas con NatillaSan José, Costa Rica · easy · 25 minSweet-savory fresh corn pancakes, crisp at the edges, served with a dollop of cool natilla (sour cream), a Costa Rican country breakfast.
Plátanos Fritos con Frijoles y CremaSan Salvador, El Salvador · easy · 30 minCaramelized fried plantains with thick refried beans and a swirl of crema, the humble Salvadoran típico breakfast.
Tortilla Panameña con QuesoPanama City, Panama · easy · 25 minA thick, crisp-fried corn cake, not a thin tortilla at all, split hot and stuffed with melting white cheese, a staple Panamanian breakfast.
Fry JacksBelize City, Belize · easy · 35 minPuffy, crisp triangles of fried dough eaten with refried beans, eggs, or jam, the golden centerpiece of a Belizean breakfast.
Boiled Fish and Johnny CakeNassau, Bahamas · medium · 45 minA light, limey grouper broth with potatoes and onion, served with a slab of sweet Bahamian johnny cake for dunking, a true island breakfast.
Cocoa Tea and Fried BakesSt. George's, Grenada · medium · 40 minSpiced local cocoa simmered into a rich, cinnamon-scented "tea," served with hot fried bakes, breakfast on the Spice Isle.
Antiguan Fried Dumplings with CheeseSt. John's, Antigua and Barbuda · easy · 35 minGolden, slightly sweet fried dumplings split open around a wedge of sharp cheese, a simple, filling Antiguan breakfast.
Stewed Saltfish with DumplingsBasseterre, Saint Kitts and Nevis · medium · 50 minSalt cod stewed down with tomato, onion, and pepper, served with boiled dumplings and ground provisions, the national breakfast of St. Kitts.
Fried Bakes with ZabocaRoseau, Dominica · easy · 35 minGolden fried bakes split and filled with seasoned mashed avocado (zaboca), a simple, satisfying vegan breakfast from the Nature Isle.
Fried Bakes and SaltfishKingstown, Saint Vincent and the Grenadines · medium · 40 minSautéed salt cod with onion, tomato, and pepper tucked into hot fried bakes, the everyday breakfast of St. Vincent and the Grenadines.
BabakauViti Levu, Fiji · medium · 105 minPuffy, faintly sweet Fijian fried bread, crisp outside and pillowy within, torn and dunked in sweet milky tea for breakfast.
Koko AlaisaUpolu, Samoa · easy · 35 minSamoan cocoa rice: short-grain rice simmered with rich local cocoa, coconut, and sugar into a warm, chocolatey porridge.
Mince on ToastWaikato, New Zealand · easy · 35 minSavory, gravy-rich beef mince spooned over hot buttered toast, a nostalgic Kiwi breakfast and any-time comfort meal.
Vegemite on ToastVictoria, Australia · easy · 5 minHot buttered toast under a thin, salty scrape of Vegemite, the deceptively simple, fiercely defended Australian breakfast.
Roasted Kaukau with CoconutHighlands, Papua New Guinea · easy · 40 minKaukau (sweet potato) roasted in the embers and eaten with fresh grated coconut, an everyday Papua New Guinean breakfast.
Keke IsiteTongatapu, Tonga · medium · 105 minTongan fried "yeast cakes", crisp-shelled, fluffy doughnuts eaten warm with tea, a Saturday-morning island tradition.
Cook Islands PokeRarotonga, Cook Islands · easy · 55 minCooked ripe banana bound with arrowroot and baked until translucent, drowned in thick coconut cream, eaten at breakfast, at teatime, or alongside the main meal.
Taro with Coconut SyrupNgerulmud, Palau · easy · 40 minSteamed taro drizzled with a warm caramel-like coconut syrup, a gently sweet Palauan breakfast built on the islands' staple root.
Kiribati Coconut RiceTarawa, Kiribati · easy · 30 minRice simmered in fresh coconut milk and sweetened with coconut toddy, a soft, fragrant breakfast from the atolls of Kiribati.
Grilled Reef Fish with RicePalikir, Micronesia · easy · 30 minWhole reef fish grilled over coconut husks with lime and served over hot rice, a savory, protein-rich Micronesian morning plate.
Banana in Coconut CreamYaren, Nauru · easy · 15 minRipe bananas warmed in sweet coconut cream with a hint of lime, a soft, quick Nauruan breakfast from the Pacific's smallest republic.
Boiled Kumara with Fresh CoconutHoniara, Solomon Islands · easy · 25 minTender boiled kumara (sweet potato) tossed with fresh grated coconut and a little salt, an honest, everyday Solomon Islands breakfast.
FekeiFunafuti, Tuvalu · medium · 45 minA sweet Tuvaluan pudding of grated pulaka or banana cooked with coconut cream into a sticky, caramel-rich cake.
Nalot (Pounded Breadfruit with Coconut Cream)Efate (Port Vila), Vanuatu · easy · 65 minRoasted breadfruit pounded to a smooth, heavy paste and served with a well of hot coconut cream poured into the middle.
Rēwena Parāoa (Māori Potato Bread)Waikato, New Zealand · advanced · 80 minA traditional Māori sourdough raised with a fermented potato starter, baked into a soft, faintly sour loaf.
Chukuchuk (Coconut Rice Balls)Majuro, Marshall Islands · easy · 35 minWarm sticky rice rolled by hand into balls and coated in freshly grated coconut, a Marshallese staple served with fish.
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