Mushroom Free Israeli Breakfast
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Learn more →Ingredients
4 servings
For the tomato sauce
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- ½ tsp salt, plus more to taste
For the eggs
- 8 large eggs
For the Israeli salad
- 3 medium roma tomatoes, finely diced
- 2 persian cucumbers, finely diced
- ¼ red onion, finely diced
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- salt and pepper to taste
For serving
- 1 cup labneh (strained yogurt)
- 4 pita breads, warmed
- ½ cup mixed olives
- 2 tbsp olive oil, for drizzling over labneh
- ¼ tsp za'atar, for labneh (optional)
- fresh flat-leaf parsley, roughly chopped, for garnish (optional)
Instructions
- 1
Make the Israeli salad: combine the diced tomatoes, cucumbers, red onion, and parsley in a mixing bowl. Drizzle with 2 tbsp olive oil and the lemon juice, season with salt and pepper, and toss to coat. Set aside at room temperature while you prepare the sauce.
- 2
Heat 3 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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