Egg recipes: from Japanese omelet to shakshuka

Light individual soufflés with creamy ricotta, finely chopped spinach and a golden-brown top. Lemon zest and black pepper add a fresh, peppery contrast just before serving.

Toasted sourdough gets a creamy layer of white beans with lemon, a poached egg and green parsley and chive oil. A hearty breakfast or brunch dish with crisp bread, soft beans and a fresh, runny yolk.

These little corn cakes with salty feta and mild spring onion get crisp edges in the oven. Serve them warm with fresh lime yogurt and cilantro.

Soft, golden-brown pancakes with a hint of honey and a generous filling of sweet azuki bean paste. Dorayaki are made in a frying pan with a few simple ingredients; moderate, even heat gives them their characteristic color and soft crumb.

Crispy waffles with sweet corn, melted cheddar and fresh spring onion: a hearty breakfast that’s easy to cook in batches. Serve them with sour cream and lime zest.

Finely grated carrot makes this baked oatmeal soft and moist, while orange zest and cinnamon bring out the familiar flavors of carrot cake. Topped with cool yogurt and toasted pumpkin seeds, it makes a breakfast with both creamy and crunchy textures.

This Turkish semolina cake has a soft, slightly grainy crumb and a bright lemon syrup that slowly soaks into the warm cake. Let it cool completely before cutting it into diamond shapes.

Soft, savory corn custard gets a fresh lift from lime and a fragrant coriander oil. Serve the small dishes warm as a starter, with toasted bread to scoop up every last bit of custard.

Soft scrambled eggs, herby oven-roasted chickpeas and toasted sourdough turn a few pantry favourites into a hearty breakfast. Lemon zest, parsley and chives keep every bite fresh.

A savory breakfast of soft polenta, salty Parmesan and spinach. The soft-boiled egg makes it rich, while a few drops of chili oil add a spicy, aromatic finish.

Tender potatoes soak up the lemon-mustard dressing; soft-boiled egg, peppery watercress and toasted sunflower seeds make this a complete meal.

This warm main-course salad brings together tender potatoes, crisp haricots verts and soft-boiled eggs with a punchy mustard and tarragon dressing. Toss the dressing with the potatoes while they’re still warm so they soak up its fresh, herby flavor.

Heri heri brings together tender cassava, green banana and sweet potato with savory salt cod and a boiled egg. It’s a hearty meal where each ingredient remains distinct; sambal and lime add heat and freshness at the table.

Roasted poblano peppers, filled with melting cheese and coated in a light egg-white batter: these chiles rellenos come with a simple, savory tomato sauce. Take your time peeling the peppers and fill them gently so they stay intact.

Wide rice noodles stir-fried over high heat with chicken, egg and Chinese broccoli: the sauce is savory and slightly sweet, with dark, caramelized edges on some of the noodles. Serve chili vinegar on the side for anyone who wants a little extra heat and acidity.

Soft, smoky eggplant flesh gets a kick from lime, fish sauce and chili. Shallot and fresh herbs keep this Thai salad bright, while wedges of boiled egg make it a hearty side dish.

This Thai stir-fry turns ground pork, garlic and chili into a spicy, savory meal in just a few minutes. Holy basil brings its signature peppery aroma; jasmine rice and a fried egg complete the plate.

Tender white beans, ripe tomato and wedges of hard-boiled egg come together under a creamy tahini, lemon and vinegar dressing. This Turkish piyaz is a hearty side dish that goes well with grilled meat, but can also be served with bread as a mezze.

In strapatsada, ripe tomato isn’t a garnish for the eggs; it forms the concentrated, slightly tangy base. Let the tomato cook down gently, and stir in the eggs only at the very end: that way, they stay soft, and every bite has tomato, egg and salty feta.

In menemen, ripe tomatoes and green pepper are slowly softened in olive oil, then the eggs are stirred in until just set. Serve the pan straight away, with bread for soaking up the juicy tomato sauce.

This zucchini-rich ijjeh is a tender, golden-brown herb omelet packed with parsley and spring onion. Serve it warm or at room temperature with tangy yogurt and flatbread for lunch.

Crisp sourdough bread, roughly mashed avocado and a softly fried egg make the base of this savory breakfast toast. Lime keeps the creamy combination fresh, while chili oil and sesame add warmth and a toasted note.

Crusty bread, a softly fried egg and fresh, quick-pickled carrot: bánh mì ốp la brings rich and tangy flavors together in a hearty Vietnamese breakfast. With cucumber, cilantro and optional chili, this sandwich is ready in no time.

Gyeran jjim is a soft Korean egg custard with spring onion and a savory broth base. Serve it fresh from the pan with rice and a few fresh or spicy banchan.