Shakshouka (also shakshuka, shaqshuqa, Hebrew: שקשוקה‎) is Middle Eastern dish consisting of poached or fried eggs cooked in a sauce of tomatoes, peppers, onions, and spices (often including cumin, turmeric, and chillies), and usually served with white bread. It probably originated in Tunisia.

Shakshouka dish is now a staple of Tunisian, Algerian, Egyptian, Moroccan, Somali, and Yemeni cuisines, and is also popular in Israel, where it was introduced largely by Tunisian Jews after the Jewish exodus from Arab lands.

Serves 1
Hands-On Time: 10m
Total Time: 10m

Ingredients
1 serving quick-cooking or old-fashioned rolled oats
1/2 cup blueberries
1 tablespoon sunflower seeds
1 tablespoon agave nectar
Directions
Prepare the oats according to the package directions. Top with the blueberries and sunflower seeds. Drizzle with the agave nectar.

By Charlyne Mattox/Real Simple Recipes

Originally uploaded by mutemonkey

Scrambled eggs are usually a choice for breakfast and it is made unique with the addition of tortillas, tomato, onion, and green chile - the Mexican style.

Ingredients:
3 tablespoons vegetable oil
4 corn tortillas, cut in thin strips
2 tablespoons butter
1/2 cup chopped tomato
1/4 cup finely chopped onion
1 small green chile, seeded and chopped
4 eggs, beaten until frothy
salt, to taste

Originally uploaded by bradfordosgood
Beijing jianbing (北京煎饼) is a kind of breakfast crepe widely sold in Beijing. Similar but smaller crepe is also sold all over China. The motorized cooking plate speeds up the process for larger crepe. The red sauces are red tofu bean curd sauce and chili sauce. The crispy square is fried dough.-kkfung/youtube

Originally uploaded by køkken69

Chwee kueh, is the dialect hokkien way of saying 水粿. "Water rice cake" is made by steaming rice cake. This is commonly a breakfast item in particular Singapore. The preparation is simply steaming the mixture of rice flour and water. This slightly viscous mixture when steamed in small cup-shaped containers gives its shape, and of course the softness texture is important. The toppings is truly the secret to a good tasty Chwee Kueh. Diced preserved radish and a good wallop of the right chilli sauce is the essence :)

Csiga is the hungarian word for 'snail'. This pastry resembles the shape of snails and that's why its name. It is a very popular breakfast or snack, be it served for tea or your afternoon refreshment :)

Ingredients:-
20g fresh yeast
500g flour
50g soft butter
300 ml lukewarm milk
1 egg yolk
4 tsp sugar plus a pinch
1 pinch of salt

4 tsp unsalted butter, melted

Chocolate filling:

4 tsp cocoa powder
8 tsp powdered sugar


Steps:
1. In small bowl, dissolve yeast in slightly warm milk with 1 teaspoon of the sugar. Let stand 5-8 minutes.

2. Combine the flour, sugar and salt.

3. Mix yeast mixture, oil (from 4 teaspoons of unsalted butter, melted) and egg yolks together lightly.

4. Knead it until smooth.

5. Cover with a cloth and let the dough rise. This takes about 40minutes.

6. When it has risen to double its original size, put it on a tabletop and roll it out.

7. Spread some butter on the dough and sprinkle with sugar and instant cocoa powder.

8. Roll the dough with the filling inside so that you get a long roll.

9. Cut in to slices. And put the slices on to a well-greased baking tin, leave it to rise again for about 15 minutes.

10. Bake the snails in preheated 200 degree C oven for about 15-20 minutes until snails get a nice golden brown colour.

Here's a site that is ALL about the different forms of the csiga that is so loved by the Hungarians, it is called 'We love Kakaos Csiga' :)

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