Israelis love a good egg. The brightly spiced mix of fresh tomatoes, onions, and chiles known as shakshouka is cooked down to a bold stew in which eggs gently simmer. At Paprika Grill a primo house-baked baguette sops up the yolk-enriched sauce. 19657 1/2 Ventura Blvd., Tarzana, 818-344-1687.
South Indians enjoy a hearty (and vegetarian) midmorning meal like the Combo #5 at India Sweets and Spices. The three-in-one plate includes masala dosa, a yardlong spiced potato crepe, a doughnut-like wada, fluffy idli cakes, a soupy lentil sambar, and coconut and tomato chutneys. 3126 Los Feliz Blvd., Atwater Village, 323-345-0360.
The Guatemalan breakfast plate known as el desayuno chapín is heaped with fried plantains, a mound of frijoles volteados (seasoned refried black beans), and heavy Central American-style clabbered cream. On Sundays at Amalia’s Restaurant, diners add garlic-laced longaniza sausage, juicy rib eye steak, eggs, and handmade corn tortillas. 751 N. Virgil Ave., L.A., 323-644-1515.
The khachapuri at Zaatar Factory is an elevated version of a Lebanese morning standard. Two sunny-side-up eggs crown a boat-shaped baked-to-order flatbread. Hot from the oven, covered with creamy white cheese and house-made sausage or sautéed potato, it’s an indulgent melding of yolk and yeast. 2909 N. Glen-oaks Blvd., Burbank, 818-859-7353.
The Taiwanese breakfast revolves around steaming bowls of soy milk doctored with sugar or soy sauce and hot chili oil. The de rigueur accompaniment is yu tiao, an unsweetened cruller perfect for dunking. We love the version at Huge Tree Pastry. 423 N. Atlantic Blvd., Monterey Park, 626-458-8689.
Photographs by Misha Gravenor