Israeli Style Shakshuka Brunch
 
Prep time
Cook time
Total time
 
This Israeli Style Shakshuka Brunch recipe with fresh Israeli salad, avocado, cheese and toasted flaky challah bread is the best thing to wake up to!
Author:
Serves: 2-3
Ingredients
  • 5 vine ripened tomatoes
  • 4-5 eggs
  • ½ a yellow onion, diced
  • 2 cloves of garlic, minced
  • ½ a jalapeno, diced
  • 1 teaspoon crushed red pepper flakes
  • 1 avocado
  • 3 tablespoons Israeli white cheese (also known as Quark)
  • 2 cucumbers, diced
  • 1½ tomatoes, diced
  • ½ a red onion, diced
  • the juice of 4 limes
  • 3 tablespoons olive oil
  • challah bread
  • 1 tablespoon chopped parsley
Instructions
  1. Start the shakshuka off by heating 2 tablespoons of olive oil on medium heat in the cast iron skillet. Once hot, add the diced yellow onion, lower the heat to medium-low and cook for 1-2 minutes until soft and translucent. Add the garlic, jalapeño, and red pepper flakes next.
  2. In the meantime slice the 5 tomatoes into quarters and add them into your food processor. Pulse until a sauce is formed. Add the tomato sauce into the skillet and raise the heat to high. Season the mixture with salt and pepper to taste.
  3. Once boiling, lower the heat to low and crack the 4 or 5 eggs one at a time into the pan, giving them enough space in between. Cover the skillet with a lid and let cook until eggs are at the consistency that you prefer. 2-3 minutes for over easy, longer for more cooked eggs.
  4. While the eggs are cooking, dice up the cucumbers, tomatoes, and red onion and add to a bowl. Season with the juice of 2 limes, salt and pepper, and 1 tablespoon olive oil. Mix and set aside.
  5. Slice the avocado and set on the plate, seasoning with lime juice, salt and pepper. Add the white cheese to a small bowl and toast the challah bread. Once the shakshuka is ready, sprinkle with the chopped parsley, plate everything up and enjoy!
Recipe by at https://seriousspice.com/israeli-style-shakshuka-brunch/