Egg recipes: from Japanese omelet to shakshuka

This savoury Ligurian pie combines a herby spinach and ricotta filling with whole eggs and crisp, golden-brown pastry. A vegetarian main course that you can serve warm or at room temperature.

Golden-edged sautéed mushrooms go into a soft omelette with butter and parsley. Serve with a green salad and bread for a simple, complete meal.

Airy poached meringues float on cold vanilla sauce. Toasted almonds and delicate caramel threads give this French dessert a creamy, crunchy finish.

A golden-brown tart with crisp shortcrust pastry, soft lemon cream and pine nuts. Give the filling time to cool completely and set; then you’ll be able to cut neat slices.

A golden-brown cake of pan-fried rice, an egg with crispy edges and a soft yolk, and refreshing cucumber: chili-lime oil gives cold leftover rice a bold second life.

In this clafoutis, juicy cherries disappear beneath a thin batter of egg, milk, flour and sugar. In the oven, it sets into a soft, lightly custardy center with golden-brown edges: simple to make and best served lukewarm.

This Japanese rolled omelet is soft and juicy, with the savory flavor of dashi and a hint of sweetness from mirin. Grated daikon on the side adds a fresh, crunchy contrast.

Creamy rice, deeply browned mushrooms and just-wilted spinach make a savory breakfast, topped with a soft-boiled egg and a little chili oil. The rice simmers while you prepare the other components.

Poached eggs in a rich red wine sauce with bacon, mushrooms and shallots: a Burgundian classic hearty enough to serve as a main course. Toasted bread soaks up the sauce and runny yolk.

Soft yolks, crispy edges and creamy white beans: chili oil and bright pickled shallot give this simple main dish just the right amount of heat and acidity.

This ijjeh is a broad, golden-brown omelet with parsley, mint and spring onion. Serve it with tangy lemon yogurt, crisp radishes and flatbread for a simple, complete meal.

Creamy polenta with Parmesan is the perfect base for juicy roasted tomatoes and a soft egg. Lemon-dressed arugula cuts through the richness; a lovely breakfast for a relaxed weekend.

Cold rice develops a golden, crispy bottom in the pan. Topped with a soft-boiled egg, fresh cucumber and homemade chili oil, this is a hearty meal with crunchy, creamy and spicy elements.

Soft ricotta and spinach dumplings are coated in a thin layer of browned butter, lemon zest and Parmesan. With a fresh salad on the side, they make a light but complete main course.

Fluffy rice with chicken and ketchup, wrapped in a thin omelet: omurice uses simple ingredients, but timing makes all the difference. Cold rice and a properly hot pan help keep the filling light and separate.

A bowl of glossy sushi rice with cool cucumber, sweet-savory shiitake, tender omelet and thinly sliced salmon. The toppings stay separate, so each bite brings a slightly different combination.

A sturdy, crisp-baked crust with a soft filling of eggs, cream and bacon: this Quiche Lorraine sticks to the savoury classic, without cheese. Delicious for lunch or dinner, warm or at room temperature.

Thin buckwheat galettes with ham, melted Gruyère and an egg with a soft yolk. A hot frying pan and a lid give the egg white time to set without drying out the galette.

Wide rice noodles, prawns, egg and Chinese sausage are tossed in a hot wok with a savory, slightly sweet sauce and smoky edges. At home, the best way to make this is to fry the noodles in two small batches: this keeps the wok hot and stops them turning soft and sticky.

This savory Japanese egg custard is soft and delicate, with sweet shrimp and earthy shiitake in every spoonful. Gentle steaming and strained eggs give you a smooth result without any special equipment.

A generous Indonesian vegetable platter with lontong, egg, tofu and tempeh. The freshly pounded peanut sauce is creamy, slightly sour and spicy all at once; kroepoek adds a crisp contrast.

This savory Japanese pancake combines finely shredded white cabbage with a light batter and thin slices of pork belly. The classic toppings of okonomiyaki sauce, Japanese mayonnaise, aonori, and bonito add sweet-savory, creamy, and savory notes.

Creamy pandan rice, spicy sambal and crispy anchovies: with nasi lemak, the components are served side by side, so every bite tastes different. Add cucumber, peanuts and egg, and you have a complete meal.

This East Javanese chicken soup pairs a fragrant turmeric broth with rice vermicelli, crunchy bean sprouts and crumbly koya made from shrimp crackers and garlic. Serve the toppings separately at the table so everyone can finish the soup to their liking.