C Magazine

Breakfast Around the World

Tired of cereal and milk for breakfast? Try out these breakfast dishes from around the world to improve your morning meal.

Rima Parekh

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map1. TUNISIAshakshuka


1/4 cup olive oil

3 jalapeños, finely chopped

1 small yellow onion, chopped

5 cloves garlic, grated

1 teaspoon ground cumin

1 tablespoon paprika

1 28-ounce can whole peeled tomatoes, undrained

Salt, to taste

6 eggs

1/2 cup feta cheese, crumbled

1 tablespoon chopped parsley

  1. Heat oil in skillet. Add jalapeños and onions and cook, stirring until golden brown.
  2. Add garlic, cumin and paprika, and stir until garlic softens.
  3. Put tomatoes into bowl and crush with your hands. Add to skillet with 1/2 cup water, reduce heat to medium, and stir occasionally for 15 mins. Add salt.
  4. Crack eggs over sauce. Cover skillet and cook until yolks are just set (5 mins).
  5. Sprinkle feta and parsley and serve with pita bread for dipping.

2. BELGIUMbelgian-waffles

Belgian Waffles

2 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons sugar

1 1/2 teaspoons baking soda

1 3/4 cups plain yogurt with 1/4 cup milk

2 eggs, separated

1/2 stick melted butter

1/2 teaspoon vanilla extract

Canola oil to brush on waffle pan

  1. Combine dry ingredients.
  2. Mix buttermilk, and egg yolks into separate bowl, then stir in the butter and vanilla extract. Stir the wet ingredients into the dry ones.
  3. Beat egg whites with whisk or electric mixer until they form soft peaks, then stir them gently into batter.
  4. Brush waffle iron with oil and turn it on. Once waffle iron is heated, spread heaping spoon of batter onto iron and bake until the waffle is done (3-5 mins).

3. INDIAupmaphotoshopped


2 tablespoons Canola oil

2 green chilies, split into 4 large pieces

1 inch piece of ginger, grated

1/2 tsp mustard seeds

1/2 cup cream of wheat

1/2 onion, finely chopped

1/2 tomato, chopped

Lemon, cut in half

2 cups water

Salt to taste

  1. Pour water into saucepan and heat over a stove until it boils.
  2. Meanwhile, pour oil into another saucepan on medium heat, and add mustard seeds. When you start to hear a crackling noise, add cream of wheat. Stir until it becomes light golden brown (5 mins).
  3. Add onions, tomatoes, ginger and chilies, and stir until the onions become soft and translucent (5 mins).
  4. Slowly pour water while stirring to prevent lumps. Add salt and squeeze the lemon. Continue stirring until the mixture forms a porridge consistency (5 mins).
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