19 Egg Recipes From Around the World

Tired of having the same old scrambled and sunny side up eggs? Around the globe, eggs have been the key ingredient in countless rich and flavorful meals, so let’s turn to other cultures for some inspiration. Read on to discover 19 egg recipes from around the world that you can make at home to satisfy your taste buds and help you see eggs in a whole new light. 

19 Egg Recipes From Around the World

1. Chilaquiles

Place of origin: Mexico

Chilaquiles is an ancient Aztec word meaning “chilis and greens”. If you love nachos, quesadillas, enchiladas, or any other dish involving tortillas, you’ll love this traditional Mexican breakfast. 

Start by cutting corn tortillas into wedges and frying them until crispy. (If you’re short on time, skip this step and use store-bought tortilla chips.) Next, simmer the tortilla chips in a generous serving of salsa (or enchilada sauce, like in the recipe below) until they soften a bit. Top the mixture with a couple of fried eggs and your favorite toppings like beans, onions, radishes, avocados, sour cream, shredded cheese, and crumbled queso fresco. 

2. Migas

Place of origin: Spain and Portugal

Migas is Spanish for “crumbs”—an apt name for a dish invented as a way to use up stale bread. These days, Migas is more often made with corn tortillas and is actually very similar to Chilaquiles. The biggest difference is that the eggs are scrambled and mixed together with the fried tortilla pieces, rather than placed on top. The tortillas are also cut into strips, rather than wedges, though this tends to vary from recipe to recipe. 

To make Migas, start by frying tortilla strips or wedges until crispy (again, feel free to use store-bought chips if you’re short on time). Then, stir in scrambled eggs, cooking the mixture for a few minutes to let the tortillas absorb some of the moisture from the eggs. Season and add your favorite toppings like salsa, diced tomatoes, sliced avocados, and queso fresco. 

3. Huevos Rancheros

Place of origin: Mexico

Let’s continue the breakfast tortilla trend, shall we? Huevos Rancheros, Spanish for “Ranch-style eggs”, is a dish you’ve probably had before—it’s a popular choice at breakfast diners across North America. But did you know that it’s quite easy to make at home? 

Simply fry a whole tortilla, then top it with fried beans, crumbled chorizo sausage (optional), and a sunny side up egg (though you can make your eggs any way you like). Drench the whole thing with warm salsa or a rich red sauce and add your favorite toppings like avocados, sour cream, and cilantro. 

4. Huevos Divorciados

Place of origin: Mexico

Which do you like more, red or green salsa? Well, with this breakfast dish, you don’t have to choose! You get two eggs, each topped with a different kind of salsa (hence the name, “divorced eggs”). The eggs are typically layered on top of a warm tortilla, though you can serve them on a bed of fried potatoes, crumbled chorizo sausage, or mixed greens. Serve Huevos Divorciados with a side of fried beans and your favorite toppings for a delicious and nutritious breakfast. 

5. Huevos Rotos

Place of origin: Spain

Huevos Rotos translates to “broken eggs”, since the eggs are pierced before serving to let the yolk run free. There are many variations of Huevos Rotos, but all of them involve some form of fried potatoes. You can use halved fingerling potatoes, fries, or thinly sliced potato rounds. You can also include fried chorizo sausage or another type of meat or omit it for a vegetarian option. 

To put the dish together, simply fry the potatoes and meat in a generous amount of oil until cooked, then top with a sunny side up egg or two. Be sure to “break” the egg before serving and let the yolk coat the potatoes underneath. This hearty dish is perfect for breakfast, lunch, or dinner. 

6. Spanish Omelet

Place of origin: Spain

A Spanish omelet, also known as a Spanish tortilla, is an omelet made with eggs and potatoes. It’s one of the most versatile dishes—it can be served warm or cold as a tapa, a main course at dinner, or as a snack sandwiched between pieces of bread. 

To make a Spanish omelet, simply fry chopped onions and diced potatoes in a bit of oil. Once they’re cooked, add in seasoned beaten eggs. Once the eggs have cooked at the bottom, use a plate to flip the omelet over and slide it back into the skillet to cook the other side. It may take some practice, but you’ll master it in no time! 

7. Omurice

Place of origin: Japan

The word “omu-rice” is a Japanese portmanteau of omelet and rice, and it’s the perfect name to describe this dish. Traditionally, omurice is made by frying ketchup-seasoned rice, wrapping it in a thin egg omelet, and topping it with more ketchup. You can keep the rice plain or add other ingredients to spice things up a bit (a great way to use up what’s left in the fridge that’s about to go bad). Popular options include mushrooms, carrots, green peas, leftover chicken, or diced ham. 

8. Tamagoyaki

Place of origin: Japan

Tamagoyaki, Japanese for “fried egg,” is a rolled egg omelet, and it’s an absolute staple in Japanese cuisine. It can be sweet or savory and can be enjoyed on its own, over rice, or even in sushi. Traditionally, it’s fried in a special square or rectangular pan called Tamagoyaki, but you can use a regular frying pan if you’re just trying it for the first time. Just be sure to follow the instructions in the below recipe to make sure your eggs don’t stick to the pan and come out perfectly smooth and fluffy. 

9. Onsen Tamago

Place of origin: Japan

Onsen Tamago is Japanese for “hot spring egg”. As you might guess, eggs were originally slow cooked in hot spring water, giving them a silky soft texture. Luckily, you can replicate the effects of the hot spring at home by cooking eggs slowly in hot water. When they’re done cooking, you should be able to gently crack and peel the bottom of the shell to let the egg fall out. Serve with sauce over rice for a simple and delicious snack or meal. 

10. Gyeran Jjim

Place of origin: Korea

Gyeran Jjim means “steamed eggs” in Korean. It’s a steamed custard-like side dish that goes perfectly with just about anything and at any time of the day. Gyeran Jjim is traditionally made in a special hot stone bowl called Ttukbaegi, but you can also use any heat resistant bowl or ramekin over a water bath. If you’re short on time, you can also just use a microwave. Be sure to add broth, chopped scallions, and salted shrimp for an authentic Gyeran Jjim. 

11. Kwek Kwek and Tokneneng 

Place of origin: Philippines

Kwek Kwek and Tokneneng are popular street foods in the Philippines. Kwek Kwek is made with hard boiled quail eggs, while Tokneneng is made with chicken eggs. Both types of eggs are dipped in a bright orange batter and deep fried until crispy. The batter is made with flour, cornstarch, and annatto powder, which is what gives them their distinct orange color. Try making this crispy snack at home with a deep fryer or even just a small pot with plenty of oil. 

12. Khai Jiao

Place of origin: Thailand

Khai Jiao is a light and crispy fried omelet. Despite the name “omelet”, it’s not actually a breakfast food—it’s more often served over rice as a snack or a quick meal. 

To make Khai Jiao, start by beating eggs together with a bit of lime juice or vinegar, fish sauce, and rice flour or cornstarch. Fill a pan with a cup of oil—yes, this omelet is deep fried—and wait until the oil is so hot that it’s almost smoking. Hold the egg mixture about a foot above the hot oil and quickly pour it in. The eggs will immediately puff up and create a crispy and fluffy little disk. Flip the omelet over to cook the other side and then serve over rice. 

13. Egg Curry

Place of origin: India

Looking for a flavorful vegetarian curry that’s still packed with protein? This egg curry will hit the spot. It’s got all the best flavors of traditional curry—aromatic spices, tomatoes, and creamy coconut milk—but without the meat. Instead, just drop a few hard boiled eggs into the curry and enjoy it with rice or flatbread. 

14. Egg Bhurji

Place of origin: India

Bhurji is a Hindi word for “scramble”. Egg Bhurji is then—you guessed it—an Indian twist on scrambled eggs. Imagine your typical scrambled eggs but packed with onions, tomatoes, green chili peppers, and spices like cumin, turmeric, and coriander. You can even add other veggies you have on hand—green peas, carrots, and bell peppers would all work really well. It’s a dish that’s quick and easy to make and is perfect for any time of the day. 

15. Menemen

Place of origin: Turkey

Another twist on scrambled eggs is Turkish Menemen (named after a small town near Izmir). To make this version, sauté onions, bell peppers, tomatoes, and seasonings until everything is nice and soft. Push the tomato mixture to one side or to the outer edges of the skillet and pour in a few beaten eggs. Cook them until they’re just set, then remove from heat and mix everything together—the eggs will continue to cook at this point, but you’ll be less likely to overcook them. Serve immediately with thick slices of bread (so you can use them to soak up every last bit of it). 

16. Baghali Ghatogh

Place of origin: Iran

Baghali Ghatogh translates to “Fava bean stew”, and that’s exactly what this dish is (though in some areas of Iran, you’ll likely find this stew made with cranberry beans instead). To make Baghali Ghatogh, cook the beans in water, along with chopped garlic, turmeric, and a generous serving of fresh or frozen dill. Once everything is cooked, poach a few eggs directly in the stew for about 5 minutes or until they’re ready. Serve over rice or with a piece of toasted bread. 

17 Doro Wat

Place of origin: Ethiopia

Doro Wat, a spicy chicken stew, is the national dish of Ethiopia. The secret ingredient is a spice blend called berbere, which you can purchase or mix on your own. 

To make the stew, sauté onions, ginger, and garlic, before adding diced chicken breast, spice blend, crushed tomatoes, and chicken stock. Let the stew simmer for a while and finish it off by dropping in a few hard boiled eggs. Doro Wat is best served with injera, a traditional Ethiopian spongy flatbread often used in place of utensils. 

18. Shakshuka

Place of origin: Maghreb (Northwest Africa)

Shakshuka is a Maghrebi Arabic word for “mixed up”. Though it originated in Maghreb, it has since become a popular breakfast dish in Egypt, Israel, and other countries in the Middle East. Shakshuka is nutritious, flavorful, and incredibly simple to make—it essentially consists of eggs poached in a simmering mixture of crushed or diced tomatoes and spices. To add more flavor, you can saute onions and bell peppers before adding the tomatoes. Spices vary from region to region, but some of the most common ones include harissa, garlic, paprika, cumin, and cayenne pepper. 

19. Eggah

Place of origin: Egypt

Eggah is a Middle Eastern baked omelet (very similar to a frittata). The egg base is a little bit denser than a frittata, thanks to the addition of a few milk-soaked slices of bread. As far as fillings go, you can add just about anything you like, but this particular recipe calls for sliced zucchini, onions, and mint leaves. Sauté the veggies, then combine everything together in a skillet and bake in the oven for 15-20 minutes. Sprinkle on some feta cheese and serve. 

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Written By

Sayana Lam

Sayana is a musician, writer and graphic designer based in Toronto, Canada.

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