Cook something worth eating.
Original recipes across the world's food cultures — written for a normal kitchen, scalable to however many are eating, and adaptable to how you actually eat.
6 recipes· photographs on this page are AI-generated images of our own recipes
PortugueseAçorda à Alentejana (Portuguese Bread-and-Garlic Bowl with Poached Eggs)
A rustic Portuguese breakfast/brunch of day-old country bread simmered in a garlicky olive oil broth, brightened with cilantro and topped with soft-poached eggs. It's comforting, quick to make, and traditionally served straight from the pot.
30 min·easyVegetarian
GreekStrapatsada (Greek Scrambled Eggs with Tomatoes and Feta)
A quick, rustic Greek breakfast of gently scrambled eggs cooked into a bright tomato sauce and finished with salty feta and fresh parsley. Ready in about 20 minutes and perfect with crusty bread.
20 min·easyVegetarian
South IndianRava Upma (South Indian Semolina Breakfast Upma)
A savory, quick South Indian breakfast porridge made from toasted semolina with tempered mustard seeds, curry leaves and sautéed onions — light, comforting and ready in under 30 minutes.
25 min·easyVegetarianVegan
South IndianVen Pongal (South Indian Rice & Moong Dal Porridge)
A simple, filling South Indian breakfast made from rice and split yellow moong dal. Cheap, creamy and spiced with black pepper, cumin and ginger — feeds four for very little.
30 min·easyVegetarianGluten-free
- Southern Italian
Uova in Purgatorio (Southern‑Italian Eggs in Spicy Tomato Sauce)
Poached eggs simmered gently in a bright, garlicky tomato sauce and served with toasted rustic bread — a classic Southern‑Italian brunch that's quick, comforting, and great for sharing.
30 min·easyVegetarian
- Kenyan
Uji wa Mahindi (Kenyan Cornmeal Porridge)
A smooth, comforting Kenyan breakfast porridge made from fine maize flour (cornmeal). It’s quick, budget-friendly, and easy to adapt — serve thick with fruit or thinner as a sipping uji.
20 min·easyVegetarianGluten-free