ISRAELI BREAKFAST STAPLES: SHAKSHUKA
Israelis take their breakfast very seriously and you can too. Open the May box and find out how to make Israeli breakfast in your home and serve it any time of day.
The formula for setting up a classic Israeli breakfast is simple. You just need:
- Eggs prepared however you like
- An abundant selection of bread and pastries
- Tons of Middle Eastern Salads
- Varieties of toppings and spreads
Discover our favorite Israeli Breakfast recipes
In 1930, Simon Agranat, the chief justice of the Israeli Supreme Court, wrote to his aunt and uncle in Chicago: “I had my eighth successive egg meal during my three-day journey through the Emek (the valley)”.
Eggs have always been the main protein for people in Israel. Probably the most popular egg dish in Israel is shakshuka, one of those onomatopoeic Hebrew and North African words, meaning “all mixed up”. The most famous rendition of this tomato dish, which is sometimes mixed with meat but more often made in Israel with scrambled or poached eggs, is served at the Tripolitana Doktor Shakshuka Restaurant in old Jaffa.
- 4 eggs
- 1 onion
- 1 yellow bell pepper
- 2 tomatoes
- 1/2 cups Lin’s Farm tomato spread
- 3 tbsp. Lin’s Farm olive oil
- 2 cloves garlic
- 1/2 tsp. hot paprika from PEREG Spices (optional)
- salt to taste 10. 4-5 sprigs fresh parsley
- Dice all the vegetables
- Sauté the onion in the oil until translucent. Add the yellow pepper, garlic, tomato and LIN’S FARM tomato spread. Add the hot paprika from PEREG (if you want your shakshuka spicy) and salt, and simmer until vegetables are cooked through
- Drop the eggs into the tomato mixture, cover, and cook until eggs are just set. Garnish with fresh parsley
- Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka. Serve with pita or flatbread