Mohammed Muqbel from Yemen, achieves the Guinness record for the highest stack of eggs (4).

Shakshuka, whose name roughly means “all mixed up,” is most often thought of as an Israeli dish, but it is eaten all over the Middle East and North Africa. It’s a popular brunch dish in the West, where it’s often served in iron skillets with chunks of crusty bread. But what makes shakshuka so tasty is the soft-cooked egg poached in the spicy tomato sauce. No matter what else is served with it, nothing beats dipping a piece of bread into the fragrant sauce with the runny egg yolk.

Australian food is known for having very fresh ingredients, but one of the most popular dishes in the country is a simple burger from a “milk bar” or fish-and-chip shop. The Aussie burger, which is often associated with sunny beach days, starts with a white bun, a beef patty, fried onions, and cheese. It becomes a “burger with the lot” when you add a fried egg, pineapple, bacon, and a big piece of canned pickled beetroot. Grab a bunch of napkins because this is going to be messy, and top it with Australian barbecue sauce, which is similar to A1 steak sauce. If you want, you can add lettuce and tomatoes. As long as it has that egg, you’re right, mate.

Both the word “omelette” and the eggy thing itself have unclear beginnings, as do many of the foods on this list. The Romans were the first people to use the word “ovemele,” says the American Egg Board’s “Eggcyclopedia” (eggs and honey).

But most likely, the omelette we know and love today came from France. There are many different ways to make the dish. For Jacques Pépin’s French omelette, fresh herbs are mixed with whole eggs. The omelette is then cooked in a hot pan with a lot of butter. After letting the mixture sizzle, stir the eggs for a minute while shaking the pan and folding the cooked egg over on itself. Howard Helmer can do it in 42 seconds. He has the Guinness World Record for it.

Most heated arguments start with recipes that look easy, and the rich, delicious carbonara is no different. Pasta with egg, cheese, cured pork, and black pepper is the main part of the dish. Carbonara is a Roman pasta dish that is thought to have come about when bacon and powdered egg yolks, which were American rations in Rome after World War II, were added to the dish.

Emilio Dente Ferracci, an Italian food historian, says that Roman tradition calls for fresh egg yolks instead of powdered ones, pecorino Romano cheese instead of bacon, and pancetta or guanciale instead of bacon. Carbonara is tasty and easy to make, which is good news for people who like to eat it.

The popular Eggs Benedict dish came from New York in the 1800s. Rachel Khong writes in “All About Eggs” that the dish was named after LeGrand Benedict, a regular at Delmonico’s, or possibly after Lemuel Benedict, a stockbroker who went to the Waldorf to get rid of a hangover and was given poached eggs, toast, bacon, and a lot of hollandaise sauce. When asked for an egg with butter and more egg on top, Michael Ruhlman yelled, “Waiter! I’d like an egg with butter and more egg on top, please!”