Rye Free Israeli Breakfast

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the tomato sauce

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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