Breakfast

Tamagoyaki is a Japanese omelet dish made by using a unique cooking method - the eggs are folded into themselves until they are fully cooked. Although the omelette has no fillings, it is usually seasoned with sugar, mirin, and soy sauce. Tamagoyaki can often be found in bento boxes, and it is traditionally served either for breakfast or as a sushi topping. The name of the dish can be literally translated to eggs cooked over dry heat. The simple tamagoyaki first became popular in the 1950s, when the government started to encourage parents to give more protein to their children, and the farmers started to keep more chickens. Today, tamagoyaki can also be found in numerous shopping malls or in soba restaurants.

Tamagoyaki

Peru

Tamales cusque&ntilde;os are a variant of tamales specific to the Cusco region of Peru. The masa for tamales cusque&ntilde;os typically includes yellow or white corn that's been boiled and ground. The filling usually comprises pork or chicken, complemented by other ingredients like olives and chili pepper, all wrapped in corn husks. These tamales are often larger than some other varieties, and are typically served with salsa criolla, a tangy onion relish. While tamales can be eaten as an everyday food, in Cusco, they are especially popular during festive occasions and on Sundays as a traditional breakfast item.

Tamales cusqueños

Tamales de elote is a simple Mexican dish made with fresh elote corn. Steamed elote tamales are often served hot on the side as a starchy part of a meal, and it is recommended to drizzle some milk or cream over them for added flavor. They can be served in savory or sweet versions, with added chopped chilis, shredded cheese, raisins, or cinnamon. The dish is one of the favorite breakfast items throughout Mexico and Central America.

Tamales de elote

Colombia

Tamales tolimenses is a Colombian delicacy named after the Tolima region. This tamale variety is made with corn masa, peas, carrots, potatoes, chicken, pork, rice, and selected spices. Everything is neatly wrapped in plantain leaves, and the tamales are then slowly boiled, sometimes even up to four hours. Locals love to eat tamales tolimenses for breakfast, traditionally with a cup of hot chocolate on the side.

Tamales Tolimenses

One of the most common breakfast staples in the Philippines is tapsilog, a plate which consists of sliced beef jerky, known as tapa, a heap of garlic rice, and a fried egg. It is believed that the dish grew out of necessity, to cater to the needs of many workers who were in search for a quick, cheap, and nutritious breakfast. Eventually, tapsilog was incorporated on the menus of many Filipino fast food chains and specialized tapsihan eateries. Nowadays, it appears in numerous varieties, and even though it is still a favorite Filipino breakfast it can be enjoyed at any time of day or as a satisfying late night snack.

Tapsilog

Bolivia

Tawa-tawas are sweet Bolivian fritters. They are made with a simple dough that is rolled and cut into rectangles or diamond shapes. The pieces are then fried until they puff up and attain light golden color. They are usually served drizzled with honey or molasses (miel de ca&ntilde;a) or dusted with powdered sugar. Tawa-tawas are commonly prepared at home, but they are sometimes sold as a portion of quick and affordable street food. They are often enjoyed for breakfast or as an afternoon snack. These fritters were traditionally made on Epiphany (Three Kings' Day), but they are now enjoyed all year round. The origin of tawa-tawas is usually associated with Potos&iacute;.

Tawa-tawa

Teisennau tatws is a traditional potato cake. The potato cakes are usually made with a combination of potatoes, flour, sugar, salt, butter, milk, and cinnamon or mixed spice. The potatoes are boiled, mashed, then mixed with the rest of the ingredients in order to create a stiff dough. The mixture is kneaded gently, then rolled and cut into rounds and fried in butter on both sides or cooked in the oven. Once done, teisennau tatws are served hot with bacon or topped with fried eggs.

Teisennau tatws

Tepsi b&ouml;reği is a popular type of Turkish b&ouml;rek, essentially a savory pastry made by layering sheets of phyllo pastry with a filling. The filling can be almost anything, but typically it will be either seasoned ground beef or lamb with onions or potatoes, spinach, or cheese. Each layer of pastry is brushed with melted butter or oil before adding the filling and the next layer. Once the pastry is assembled, it can be brushed with an egg wash or yogurt. Tepsi b&ouml;reği can be cooked two ways, either in the oven or on the stove, in which case, the pastry should be flipped so it bakes on both sides. It is typically served hot as a main dish or appetizer and is similar to some other kinds of b&ouml;rek, most notably the su b&ouml;reği.

Tepsi böreği

Ecuador

Tigrillo is an Ecuadorian casserole-style dish made with a combination of mashed green plantains, cheese, and eggs. There are as many recipes as there are cooks, so some versions of tigrillo might include milk, aj&iacute; hot sauce, or chicharrones (fried pork rinds). Queso fresco is one of the most popular choices for the cheese, and when served, tigrillo can also be served with a fried or poached egg on top. The dish is traditionally served for breakfast in Ecuador.

Tigrillo

Tikvenjak is a flavorful Croatian and Bosnian pie that is inexpensive and easy to prepare. It consists of a thin dough filled with chopped or grated gourd that is usually flavored with sugar, vanilla, and cinnamon. The dish is shaped like a strudel, and it is baked in an oven until golden-brown in color. Tikvenjak is often topped with a combination of sour cream and eggs before baking in order to make it juicier. Before serving, the pie is cut into pieces and it is often sprinkled with powdered sugar.

Tikvenjak

Indonesia

Tinutuan is Indonesian rice porridge that originated in North Sulawesi in the city of Manado, but it's also often associated with Minahasa. The most common vegetables used in tinutuan include spinach, pumpkin, cassava, and corn, but other vegetables can be used as well. Due to its liquid consistency, it is served in a bowl, together with salted fish and a spoonful of sambal on top. This savory porridge is originally vegetarian, but on special occasions, meat is sometimes added to the dish. It is commonly served for breakfast, and people usually flock to the stalls in the early morning to get this nutritious breakfast.

Tinutuan

Austria

Tiroler gr&ouml;stl is a traditional dish from Tirol, an Austrian region famous for its skiing and hiking courses. Like most Alpine dishes, gr&ouml;stl is simple, yet rich, consisting of fried potatoes, onions, and bacon. Traditionally, the dish is served with a fried egg on top. Gr&ouml;stl provides an ideal way of using yesterday's leftovers and transforming them into a great, hearty, and warming mountain lunch that can be shared communally, straight from the pan. It is recommended to pair the dish with the famous kaiserschmarrn in a separate pan. Gr&ouml;stl is also commonly prepared in the neighboring South Tyrol.

Tiroler Gröstl

Tiroler omelett is a traditional omelet originating from Tyrol. It&rsquo;s made with a combination of eggs, a few tablespoons of milk, salt, butter, chopped bacon, sliced bratwurst, chopped parsley, and thinly sliced tomatoes. The ingredients are cooked in a pan in order to get a tender omelet. When the eggs have set, the omelet is served on heated plates, then topped with tomato sliced and chopped parsley. Tiroler omelett is traditionally served for breakfast.

Tiroler Omelett

Although the term tocino stems from Spanish, in the Philippines, the word is synonymous with sweet-cured meat, traditionally prepared with pork, and occasionally beef or chicken. Slices of meat are doused in different combination of spices and seasonings which typically include sugar, salt, rice wine vinegar, soy sauce, anise wine, and pineapple or orange juice. Common additions to the curing mixture include saltpeter food preservative and annatto&mdash;a food dye derived from the seeds of the achiote tree that imparts color and peppery flavor. Pork tocino, also known as burong babi, is most commonly only lightly pan-fried until it caramelizes and is traditionally sided with garlic fried rice, and either sunny side up or scrambled eggs. This combination is called tosilog, and it is a popular Filipino everyday go-to meal, typically enjoyed for breakfast, but it is also readily available at any other time of the day.

Tocino

Tokhme banjanromi is a traditional egg-based dish originating from Afghanistan. The dish is usually made with a combination of eggs, oil, onions, garlic, tomatoes, hot peppers, chili powder, salt, pepper, and coriander. The onions and garlic are fried in oil until softened. The tomatoes and hot peppers are added to the pan and cooked until the tomato is softened. The mixture is seasoned with salt, and the eggs are then broken over the mixture. The pan is covered with a lid and the dish is cooked gently until the eggs are set. Finally, tokhme banjanromi is seasoned with black pepper and chili powder, then garnished with chopped coriander before the dish is served hot and straight out of the pan. It's recommended to serve the dish with fresh naan on the side.

Tokhme banjanromi

Australia

Topoi is a Fijian dumpling made with wheat flour, coconut milk or cream, and sugar. The dough is shaped into balls, which are then simmered in a pot of boiling water until soft and thoroughly cooked. Once boiled, the dumplings are taken out, and the remaining water is further cooked with additional coconut milk until it has thickened to a porridge-like consistency. The dumplings can be consumed either on their own or with the porridge mixture. Topoi is a typical Fijian breakfast that is usually accompanied by butter, jam, and a cup of steaming tea on the side.

Topoi

Torta is a popular Filipino dish consisting of an omelet filled with ground meat and vegetables such as diced potatoes. Savory and extremely satisfying, the dish is usually served as a main course, preferably over rice. It is recommended to pair torta with condiments such as banana ketchup. There are numerous variations on the Filipino torta, such as tortang talong (eggplant omelet) and tortang gulay (onion, bell peppers, and garlic omelet). The reason for the unusual name of this dish is a strong Spanish influence in the Philippines. There is one other dish named torta in the country, but it is altogether different and refers to a small, muffin-like dessert cake.

Torta

Italy

This flavorful Italian cake has a rich almond and cocoa flavor characterized by an intense aftertaste of rum and coffee. It was invented in 1907 by Eugenio Gollini who dedicated it to Jacopo Barozzi da Vignola, a famous 16th-century architect. The recipe for the cake is still kept a secret and is only known to the heirs of the Gollini bakery. Traditionally, the cake is consumed for breakfast with coffee or tea on the side, while the rich flavors make torta Barozzi the perfect complement to various custards or vanilla ice cream.

Torta Barozzi

Torta delle rose is a traditional dessert from the Lombardy region, particularly associated with the city of Mantua. This cake is named for its rose-like appearance: the dough is rolled and cut into small spirals that resemble rosebuds, which &ldquo;bloom&rdquo; as they bake. The cake is made with a soft, enriched dough similar to brioche, featuring ingredients such as flour, butter, sugar, eggs, and milk. The dough is often flavored with lemon zest or vanilla and spread with a butter-sugar filling before being rolled up and sliced. Once baked, the spirals create a beautiful, fragrant "bouquet" effect, with a caramelized outer layer and a soft, buttery interior. Torta delle rose is said to have originated during the Renaissance as a dessert to celebrate the marriage of Francesco II Gonzaga, the Duke of Mantua, to Isabella d&rsquo;Este. It has since become a beloved Italian pastry, enjoyed for its delicate sweetness and visual appeal.

Torta delle rose

Mexico

Torta de tamal or guajolota is a popular Mexican street food item that is usually consumed for breakfast, consisting of a soft bolillo roll (or telera bread) filled with a tamal. For example, the Oaxacan-style tamal is typically filled with mole negro and shredded chicken, but there are many other kinds of tamal. Besides tamal, various sauces, cheeses, and other ingredients are also often added. According to the historian, economist, and food writer, Jos&eacute; N. Iturriaga, torta de tamal was invented in the city of Puebla sometime in the 19th century. This initial version was unlike the one we know today, consisting of tortilla, red enchilada (dried red chilies), ground pork, and pambazo bread. With time, the dish underwent many changes, particularly once it reached Mexico City, where today, they claim it as their own. Since these ingredients were not easily found in the capital, tamal became the main filling in guajolota, hence the other name, torta de tamal. It is recommended to pair the carb-loaded sandwich with even more carbohydrates in the form of atole, a hot beverage based on corn.