5 International Egg Recipes For The Travel-Hungry

Whether you’re traveling abroad this summer or not, you can enjoy a taste of culture from home with these five international egg recipes.

  1. Georgian Cheese and Egg Bread

This flatbread is filled with melted cheese and topped with a runny egg. Simply tear off the crust and dunk it in the center filled with cheese and egg.

To bake this gooey goodness, you’ll need dry yeast, sugar, olive oil, flour, salt, shredded Muenster  cheese, crumbled feta cheese, Chino Valley Ranchers pasture-raised eggs (for a bright orange color), and unsalted butter.

View the full recipe here.

  1. Persian Kuku Sabzi

Enjoy this herb-loaded egg dish with a fresh scent of rose petals for breakfast or lunch. The recipe calls for olive oil, walnuts, crushed dried rose petals, garlic cloves, cilantro, parsley, scallions, eggs, and black pepper.

View the full recipe here.

  1. Seven Minute Soy Sauce Eggs

These soy-flavored eggs with runny yolks are best enjoyed with chicken ramen. Simply marinate the cooked eggs in a mixture of soy sauce, mirin, and sugar for 24 hours and enjoy!

View the full recipe here.

  1. Turkish Poached Eggs in Yogurt

Add a protein punch to your breakfast with this Turkish recipe. You’ll need one cup of plain full-fat Greek yogurt, one tablespoon of finely chopped dill, two cloves of garlic, ½ cup of white vinegar, four Chino Valley Ranchers eggs, three tablespoons of unsalted butter, one teaspoon of Aleppo pepper, warm pita or country bread, and salt and pepper to taste.

View the full recipe here.

  1. Iraqi Eggs with Lamb and Tomatoes

If you’ve got an appetite, this rich and spicy recipe is sure to satisfy. Sautee the ground lamb with onions, tomatoes, and parsley; season it with yellow curry, and top with soft-baked eggs. Tempted? You’ll need the following ingredients: olive oil, lamb, yellow onion, parsley, yellow curry powder, vine-ripe tomatoes, eggs, salt, pepper, red chili flakes, and flatbread.

Start by heating the oven to 400°F. Next, heat the oil in an ovenproof skillet and cook the lamb until browned. Add onion and stir in parsley, curry powder, tomatoes, salt, and pepper.

Create four wells in the lamb mixture and crack one egg into each. Bake until the egg whites are set, but don’t let the yolks harden. Sprinkle with parsley and chili flakes, and serve with naan or flatbread.

View the full recipe here.