Ojja bel Merguez (Tunisian Eggs with Merguez and Peppers)
Ojja is Tunisia's answer to shakshuka — merguez sausage and peppers simmered in a spicy tomato sauce, then eggs cracked in to poach right...
Sabich (Israeli Eggplant and Egg Pita Sandwich)
Sabich is an Israeli sandwich rooted in Iraqi-Jewish tradition, layering fried eggplant, hard-boiled eggs, and tangy amba pickle into warm pita. It began as...
Hobz Biz-Zejt (Maltese Bread with Tomato, Olive Oil and Capers)
Hobz Biz-Zejt is the Maltese answer to bruschetta — crusty bread rubbed with ripe tomato and olive oil, then piled with a simple tuna...
Eggah (Egyptian Herb and Vegetable Frittata)
Eggah is Egypt's answer to the frittata, a thick baked egg dish loaded with fresh herbs and vegetables and sliced into wedges like a...
Boyoz (Turkish-Sephardic Flaky Pastry)
Boyoz is a laminated, tahini-enriched pastry from Izmir with Sephardic Jewish roots, sold from street carts and eaten with a hard-boiled egg and a...
Trahana Soup (Greek Fermented Wheat Porridge)
Trahana is a dried, fermented mix of wheat and milk or yogurt that Greek grandmothers have made from scratch for generations, though the store-bought...
Bissara (Moroccan Fava Bean Breakfast Soup)
Bissara is a thick, golden soup of dried fava beans, blended smooth and finished with a generous drizzle of olive oil, cumin, and paprika....
Turkish Menemen (Eggs with Peppers and Tomatoes)
Menemen is Turkey's everyday breakfast: soft scrambled eggs cooked right into a skillet of sizzling tomatoes and peppers. It's faster than shakshuka and just...
Spanish Tortilla Española
This classic potato and egg omelet is a fixture of Spanish kitchens, served warm for breakfast or at room temperature as a tapa. The...
Mediterranean Avocado Toast with Feta and Za’atar
This avocado toast trades the usual chili flakes for za'atar and crumbled feta, giving it a savory, herby lift. It's a five-minute breakfast that...