Vegetarian Israeli Breakfast
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!