1 Shakshuka (above)
This Israeli and North African favourite is a one-pan version of braised eggs in a tomato and pepper sauce with plenty of spice. It looks like a massive faff but actually isn’t at all, making it the perfect choice for an easy but flashy weekend alternative to a fry-up. You need the right pan to do it properly but after that it’s plain sailing, with plenty of scope to tailor the recipe to your own preferences, with greek yoghurt an optional extra. Toasted sourdough bread for dipping, however, is mandatory.
A good place to start is with Yottam Ottolenghi’s take on Shakshuka.
If you love eggs, then this Turkish take on scrambled eggs is a genuine life-changer, mainly by introducing the concept of feta cheese at breakfast. It just works. The trick is to soften the onions and peppers slowly and long enough to avoid any crunch in the final tasting. You want them to almost melt in the mouth. And don’t be afraid to be ‘authentic’ and liberal with the olive oil both in the cooking and at the end for a final flourish.
3 Tortilla Española
For some reason the Spanish tortilla is seen more as a tapas dish than a breakfast option in its own right but that’s just a big waste of a dish that must reign as the king of omelettes.
The potatoes add such a hearty, starchy punch that you won’t even miss the pork. When done to perfection, the potatoes are given enough time to fuse with the egg mixture, creating a creamy texture that will have you coming back.
It's a dish every man should know how to make. Here’s how:
4 Brik à L'oeuf
This is one of my favourite breakfast dishes, but you have to be quick to get it folded and flipped over so that the egg inside the crisp pastry remains soft. A very simple and light Tunisian dish, it’s great in the morning or as a snack with a little harissa paste to give it a bit of a kick. You can use traditional warka pastry leaves, which are becoming slightly easier to get hold of on these shores, although filo works just as well. Mark Hix
5 Huevos Rancheros
Avocado is another great way of adding some non-meat filler to an egg dish and is particularly good when added to an otherwise very simple take of Mexican huevos rancheros. It’s a dish that’s huge in the States and can be made in countless different ways but has yet to fully infiltrate the breakfast scene over here, we’re definitely missing out. At its simplest, the combination of refried beans, tomato, eggs and spices wrapped up in a corn tortilla packs more than enough flavour for the breakfast table and (as long as your cupboard is pre-stocked) iss way easier to make than it looks.
This simple take on huevos rancheros with avocado via The Hard Times Kitchen is a good place to start.