Fried eggs over (or side-by-side with) pan-fried potatoes is another common dish, sometimes served with spinach as a third component of the meal.

In Vietnam, a fried egg (Trứng ốp la) is served over white rice, topped with a dab of oyster or hoisin sauce; this is also popular in east Asia.

Seasoning includes salt and pepper, sweet soy sauce, and sometimes hot and spicy sambal chili paste.

A similar dish, with the name bife a caballo in Spanish, is also common in Argentina, Ecuador, and Uruguay (called churrasco); fried potatoes and salad replace the beans and rice.

In Chile and Peru, a fried egg is included in Lomo a lo Pobre, Chorrillana, Paila de huevo, and several other dishes.

In Ecuador, llapingachos include a sunny-side up egg served over pan-seared cheesy mashed potatoes and fried sausage.

In this country, a fried egg served with boiled rice covered in tomato sauce is called arroz a la cubana in Spanish and the same dish is served in parts of Latin America, Italy (so-called occhio di bue, transl: ox's eye), the Philippines, and Portugal as well.

Poet Nazım Hikmet says, in an interview, that he stayed with a Spanish friend for a month and ate fried eggs almost every day.

Garlic rice (sinangag) with an egg (itlog) is a common combination known as silog, usually served with a choice of breakfast meat such as beef tapa to make it tapsilog, longaniza (longsilog), fried milkfish, dried fish, tocino (caramelised pork), Spam, or corned beef, etc.

[9][10] Another popular way of eating fried eggs in Thailand is to use it as the main ingredient of the Thai salad called yam khai dao.

[12] This dish is usually made by cutting a circle or other shape out of a slice of bread, often using a drinking glass or biscuit cutter.

The bread is fried until brown on one side and then flipped, and an egg is broken into the center and seasoned, usually with salt and pepper, and sometimes herbs.