Julia Chiles - Israel Style Recipes: A Complete Cookbook of Middle-Eastern Dish Ideas!

Breakfast in Israel is an ultimate choice for people who truly love breakfast time. With its eggs, fresh bread and drinks, you will enjoy it completely.

Makes 2 Servings

Cooking + Prep Time: 30 minutes

Ingredients:

• Tomatoes, sun-dried, with feta
• Tahini
• Olives
• Salty cheese, Bulgarian, cubed
• Jam, apricot
• Labneh drizzle w/oil & sprinkle w/ zaatar
• Bread, fresh
• Orange juice, fresh if available
• Coffee, hot
• For Omelet
• 4 eggs, large
• Chopped herbs, fresh: chives, green onions, cilantro and parsley
• 1 pinch salt, kosher
• 1 pinch pepper, cracked

Instructions:

1. Organize drinks, dips and bread.
2. To prepare omelets, add a tbsp. oil to a saut pan over med. heat. Add two of the eggs, chopped herbs, kosher salt & cracked pepper to small sized bowl. Combine well. Pour in saut pan and cook as you prefer. Serve.

There are many types of shakshuka, but this one is undeniably for breakfast. Serve with a couple slices of bread so the juices can be properly soaked up and enjoyed.

Makes 4-6 Servings

Cooking + Prep Time: 1 hour & 30 minutes

Ingredients:

• 3 tbsp. of oil, canola
• 2 chopped medium onions, yellow
• 1 cored, de-seeded, chopped large bell pepper, green
• 1 cored, de-seeded, chopped jalapeno pepper, large
• 7 chopped garlic cloves
• 1/4 cup of tomato paste, low sodium
• 1 x 28-oz. can of whole tomatoes, peeled, crushed
• 1 bay leaf, medium
• 2 & 1/2 tbsp. of sugar, granulated
• 1 & 1/2 tbsp. of salt, kosher
• 1 tbsp. of paprika, sweet
• 1 tbsp. of cumin, ground
• 1 & 1/2 tsp. of pepper, ground
• 1 tsp. of caraway, ground
• 1/2 bunch of de-stemmed, chopped spinach or Swiss chard
• 8-12 eggs, large

Instructions:

1. Heat oil in large-sized skillet.
2. Add onions. Saut on med. heat till translucent, 5-10 minutes or so.
3. Add jalapeno pepper and bell pepper. Cook till barely softened, three to five minutes.
4. Add and stir in tomato paste and garlic. Saut for a couple minutes more.
5. Pour in tomatoes slowly.
6. Add and stir in caraway, ground pepper, cumin, paprika, kosher salt, sugar and bay leaf. Allow the mixture to simmer for 15 to 20 minutes or so.
7. Layer leaves of Swiss chard or spinach over the top.
8. Crack eggs into tomato mixture.
9. Cover mixture. Simmer for about 8-10 minutes, till egg whites are not translucent anymore. Serve.

Falafel gets more attention, but sabich is another very popular snack and breakfast food in Tel Aviv. Its filled with creamy hummus, eggs and eggplant.

Makes 4 Servings

Cooking + Prep Time: 1 hour & 35 minutes

Ingredients:

• 1 x 1-thick sliced eggplant, large
• 3 tbsp. of oil, olive
• Salt, kosher
• Pepper, ground
• 4 eggs, large
• 4 pitas, warmed, whole-wheat
• 1 cup of hummus, prepared
• 1 cup of red cabbage, shredded finely
• Optional: mango hot sauce

Instructions:

1. Preheat oven to 400F.
2. Use oil to brush slices of eggplant. Season as desired. Roast eggplant on cookie sheet till soft and golden-brown, 30 minutes or so.
3. Place eggs in small sized pan. Cover + 1 inch with cold, filtered water. Bring to boil on high heat. Then remove from heat, cover the pan and allow it to sit for 15-18 minutes. Immediately drain. Cover with ice and cold water. Allow to sit for five minutes or so. Peel eggs and slice them thinly.