Yotam Ottolenghi’s breakfasts from around the world – recipes

Top of the morning: a ‘strata’ bread pudding with bacon, cheese, tomatoes and capers, tortillas cooked in salsa and smothered in cheese, and thick noodles in egg, soy, spring onions and mushrooms

I love seeing what people are eating for breakfast. In our test kitchen, for example, there’s a range of wonderfully different things in everyone’s morning bowl: Noor and Verena have their berry- and seed-filled porridge, Tara seems to eat a za’atar-doused variation on salad niçoise most mornings and Chaya usually comes up with some take or other on seafood with roti. The mix is eclectic, but savoury seems to be the theme that unites the team every morning, the celebration of which defines this week’s recipes.