Breakfast

Champorado is a thick Filipino rice pudding. Originally prepared with chocolate, nowadays it is usually made with cooked glutinous rice blended with sugar and cocoa powder. The origins of the dish derive from a Mexican chocolate-based drink known as champurrado, which was introduced during the colonial period. Usually enjoyed as a hearty breakfast or a sweet afternoon snack, Filipino champorado can be served hot or cold, drizzled with condensed milk, or accompanied by salted dry fish.

Champorado

India

A specialty of North India, chana masala is a tangy chickpea curry that is commonly consumed as a snack, main meal, or breakfast. Arguably, it is the most popular vegetarian dish in India, commonly found on railway platforms, at work, in school canteens, or at ceremonies and festive occasions in India and Pakistan. Chickpeas are simmered in a combination of spices and herbs, often served with rice or Indian flatbreads such as roti or naan, then garnished with a dollop of yogurt or sour cream. Due to chana masala's popularity, there are also regional versions of the dish, such as the Pakistani version called aloo chole, made with chickpeas and potatoes.

Chana masala

Colombia

This traditional Colombian soup is typically served for breakfast. It consists of boiled water and milk, green onions, coriander, parsley, and an egg that is cracked into the liquid as it cooks. This soup is usually served with arepas or stale bread on the side, because in the past, it was used as a way to make stale bread edible. Changua is especially beloved in the colder, mountainous parts of Colombia as it is traditionally consumed for breakfast to help the inhabitants warm up and start the day off with a hearty and nourishing meal. Nowadays, it is a popular dish throughout the country, especially on holidays and weekends, after a rough night out, because changua is said to be a great hangover cure.

Changua

Dried radish omelet is a traditional dish consisting of beaten eggs combined with dried daikon radishes. The mixture of eggs, finely chopped dried radishes, and green onions is usually fried in a wok until lightly browned on both sides. The dried radishes are briefly stir-fried before they are added to the beaten egg mixture for a more aromatic dish. Light and fragrant, dried radish omelet is a typical Taiwanese breakfast meal, usually eaten alongside rice porridge. Sun-dried daikon radishes, one of the main ingredients of this dish, are sold in numerous Asian markets and are often used in Taiwanese and Chinese cuisines. This simple Taiwanese omelet is also available in Taiwanese restaurants.

Chhài-pó͘-nn̄g

Bahamian chicken souse is a poultry dish that is eaten for breakfast, lunch, or dinner. It is made with chicken pieces, onions, potatoes, goat peppers, lime juice, allspice, and butter. The chicken is boiled with other ingredients, and the dish is ready once the potatoes become tender. Chicken souse has a reputation of being a great hangover cure, and it is traditionally served with rice, johnny cakes, or hot grits on the side.

Chicken Souse

Chicksilog is a traditional dish and a part of the silog group of dishes. It consists of fried chicken, fried eggs, and fried rice. This is one of the most famous versions of silog dishes, and it can be cooked on top of the stove or in an instant pot. The chicken meat is fried, followed by frying a combination of cold cooked rice with garlic, oil, and seasonings. The eggs are fried in the end, and the dish is then arranged on a serving plate and served for breakfast with coffee. Chicksilog can be enriched with numerous additions such as chili peppers, tomatoes, corn, and green peas.

Chicksilog

Chilaquiles are, at their most basic, an assembly of fried tortilla pieces drenched in chili sauce with optional meat and vegetables. The dish is popular both in Mexico and the United States as a great way to use up leftover, stale tortillas. The name of the dish is derived from chil-a-quilitl, meaning greens or herbs in a chili broth. Today, there is a great number of regional variations of the dish, so in Sinaloa it is prepared with a white sauce, and in Mexico City, the dish is traditionally topped with epazote sprigs.

Chilaquiles

Georgia

Chirbuli is a traditional dish originating from the region of Adjara. The dish is usually made with a combination of tomatoes, eggs, walnuts, onions, garlic, basil, coriander, paprika, butter, cornflour, and salt. The onions are chopped, saut&eacute;ed in butter over low heat until golden, and mixed with cornflour and chopped tomatoes. Ground walnuts, paprika, salt, coriander, basil, and garlic are added to the mix and stirred. The eggs are cracked onto the sauce, and the dish is cooked until the eggs have poached in the sauce. It's then served piping hot, usually for breakfast or as part of a supra (Georgian feast).

Chirbuli

Chocolate completo, also known as chocolate Santafere&ntilde;o is a traditional meal that is usually served for breakfast. In order to prepare it, a cup of hot chocolate is topped with mild cheese that doesn't dissolve under heat, such as costeno or queso fresco. The cheese is added to the hot chocolate just before serving, and the combination is traditionally accompanied by buttered bread and almoj&aacute;bana (corn and yuca roll). The leftovers at the bottom of the cup are often soaked up with chunks of the buttered bread, but don't worry, being messy while enjoying chocolate completo is encouraged in Colombia.

Chocolate completo

Chok is the Thai version of traditional Chinese congee, a type of rice porridge. It is typically prepared with boiled jasmine rice cooked with water, chicken broth, or pork broth until the dish becomes very thick. Pork meatballs, liver slices, shredded chicken, shrimps, or fish and lightly boiled eggs are typical accompaniments to this rice dish. Thai chok is usually flavored with fish sauce, garlic, white pepper, vinegar, and soy sauce. Warm and filling, this breakfast staple is typically served with Thai donuts on the side, sprinkled with slivered ginger, spring onions, fried garlic, and freshly chopped cilantro. It is available at street stalls throughout the country, but it can also be enjoyed in selected restaurants.

Chok

At its core, chole bhature is a combination of two dishes: chole - a spicy chickpea curry, and bhature - a type of fried bread made with maida flour. Popular throughout North India, the dish was invented in Delhi in the 1940s. It is commonly accompanied by onions, pickles, mint chutney, and chilled lassi. Chole bhature can be found at most street carts in North India, but it can also be easily prepared at home. Although it can be eaten any time of the day, chole bhature is especially popular in the morning, when bhature are filled with potatoes or cottage cheese, making it a heavy, nutritious breakfast.

Chole bhature

Chosilog is a traditional meal and a part of silog dishes that are commonly served for breakfast. The dish consists of chorizo sausage, garlic fried rice, and fried eggs. The Filipino chorizo is a pork sausage known for its savory flavors and tender texture. Cold cooked rice is fried with garlic in oil, and the eggs are fried sunny side up. Chosilog is assembled by arranging all three components on a plate &ndash; the rice is usually topped with chorizo and fried eggs. The dish is traditionally served for breakfast with coffee or milk on the side.

Chosilog

Amazingly tender and extremely light, chouquettes are airy p&acirc;te &agrave; choux pastry puffs studded with the so-called sucre perl&eacute; (lit. pearl sugar); coarse sugar crystals which hold both their shape and crunch when baked. Chouquettes are basically profiterole shells and fall into the category of viennoiseries or, more precisely, p&acirc;tisseries viennoises. These Viennese-style baked goods are found in bakery shops throughout the country and are traditionally consumed for breakfast or as an afternoon snack known as le go&ucirc;ter. Best enjoyed freshly baked, while they're still perfectly puffed, golden, and crisp, chouquettes make for a great accompaniment to a nice cup of coffee or tea.

Chouquette

Guatemala

Chuchitos are traditional Guatemalan-style tamales that are usually made for holiday celebrations and festivities, but are also eaten any day of the year. Chuchito, meaning a small dog or a puppy, consists of warm corn masa dough stuffed with succulent pieces of meat such as pork or chicken and a mild tomato or chili sauce. The mixture of these ingredients is wrapped in a dried corn husk and steamed until the dough develops its typical texture and flavor and is cooked thoroughly. Alternatively, chuchitos can be grilled after they're steamed, giving them a unique, smoky flavor along with their nice visual appearance. Eaten for both breakfast and dinner, these "puppies" can be found on most street corners and local markets in Guatemala. If bought on the streets, the vendors usually unwrap them from the husks and add a bit more sauce or a sprinkle of grated cheese in order to further intensify the flavors.

Chuchitos

Elongated, crispy, crunchy and intensely fragrant, churros consist of deep-fried yeast dough encrusted with sugar. Although some may argue against consuming these sweet treats, warning others about the dangerous effects of sugar and fat on human bodies, the popularity of churros throughout the world doesn't seem to wane. Originally invented by Spanish shepherds who could easily cook them in a pan over an open fire, today these unusually shaped, cinnamon sugar sprinkled twists are most commonly eaten in Spain and Latin America as a hot breakfast food, accompanied by a strong cup of coffee or a cup of thick hot chocolate. Their characteristical shape is achieved by pressing the dough through plastic tubes so it emerges on the other side in thin, ridged ropes. Although churros are a Madrid specialty, the ones found in Seville are often praised because they differ in a lighter and more delicate texture. In Cuba, they may be filled with guava, in Mexico with dulce de leche, and in Uruguay with cheese. Regardless of the varieties, churros are an indulgence that must be tried at least once.

Churros

Chwee kueh is a traditional steamed rice cake originating from Singapore, where it&rsquo;s been created by the Teochew people. The dish is made by mixing rice flour and water into a thin mixture that&rsquo;s poured into aluminum cups and steamed. Once steamed, the rice cake should have a distinctive bowl-like shape with a dimple on top. These rice cakes are bland on their own, but they&rsquo;re typically topped with diced preserved radish (often with saut&eacute;ed shallots and garlic) and served with sambal chili sauce on the side. Nowadays, chwee kueh is a popular dish that&rsquo;s served for breakfast and in hawker centers across the country.

Chwee kueh

Italy

Ciambella is a traditional ellipsoidal-shaped biscuit from the town of San Cataldo in the province of Caltanissetta, in the southwestern part of the island of Sicily. These hard, sugary cookies are made with 00 type flour, sugar, eggs, and a leavening agent. Although the ingredients are simple, the preparation is not, and local bakers unwillingly reveal the tips and tricks that make ciambelle so crispy and good. The eggs must be slowly beaten with the sugar in a bain-marie until the mixture doubles in size, then the flour is carefully added and the biscuits are baked in the oven until they get their characteristical shiny crust. Accompanied by milk or tea, ciambella is often served for breakfast or as a tasty afternoon snack.

Ciambella di San Cataldo

Ciambella molisana is a round, oven-baked sweet made with white flour, sugar, raisins, red wine, olive oil, and a bit of lard. This rustic, simple, yet very delicious dessert can be enjoyed either warm or cold. It is usually served for breakfast, and it tastes even better when dunked in milk or coffee.

Ciambella (Molise)

Ciğer kebabı, or liver kebab, is a popular Turkish dish of skewered and grilled liver originating from southeastern Turkey, particularly Diyarbakır, Gaziantep, and Şanlıurfa. It is popularly enjoyed in southern provinces and holds cultural significance. It is also often served for breakfast. Preparation involves cutting and seasoning the liver with salt, spices, and sometimes vegetables and skewering it with tail fat. In Gaziantep, the liver is cubed and skewered, while in Mersin, Adana, and Şanlıurfa, it is threaded in smaller pieces using special liver skewers, often alternating with tail fat in Gaziantep. In Urfa, the skewers are wrapped in tail fat. Serving methods vary: it may be garnished with parsley and onion and seasoned with cumin or also accompanied by lavash bread. In Gaziantep, it is served directly on skewers with bread, accompanied by ornamental pepper and lemon. Roasted green peppers and tomatoes also often accompany the skewers. Historically, ciğer kebabı is detailed in Ottoman cookbooks such as Melce&uuml;'t-Tabb&acirc;h&icirc;n, describing sheep and lamb liver skewered and cooked over fire, seasoned with garlic, vinegar, water, and salt. Regionally, varieties include Urfa liver kebab and Diyarbakır liver kebab, each recognized with geographical indications, highlighting their unique local flavors and traditional preparation methods.

Ciğer kebabı

During Ottoman era, &ccedil;ilbir was simply the generic term for poached eggs prepared in a variety of ways. Over centuries, as the imperial cooks were improving different recipes, this particular variation supposedly became a favorite of the early 20th-century sultan Abdul Hamid II. The recipe became the gold standard across the empire, and even today &ccedil;ilbir stands for poached eggs doused in garlic-flavored yogurt. The dish is sprinkled with red pepper flakes and ground paprika, and typically served sided with pide bread.