“Delightful Israeli Brunch: Shakshuka with Zaatar Flatbread and Cucumber Salad”

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 2 large tomatoes, roughly chopped
• 1 onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, diced
• 4 large eggs
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper, to taste
• Olive oil
• Fresh cilantro, for garnish
• 1 cup all
• purpose flour
• 1 cup water
• 2 tbsp zaatar seasoning
• 4 cups cucumber, thinly sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup mint leaves, roughly chopped
• 1/4 cup feta cheese, crumbled
• Lemon juice, to taste
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). In a large oven safe skillet, heat olive oil over medium heat and sauté onion, garlic, and bell pepper until softened. Add chopped tomatoes, paprika, cumin, salt, and pepper. Cook for 5 minutes until the tomatoes begin to break down. Crack eggs into the skillet and cook for 4 6 minutes or until the whites are set but yolks remain runny. Transfer the skillet to the oven and bake for an additional 8 10 minutes, or until eggs are cooked to your desired doneness. For the flatbread, mix flour, water, and zaatar seasoning in a bowl until a dough forms. Roll out on a floured surface, and place on a baking sheet. Bake for 12 15 minutes, or until golden brown. Toss cucumber slices with red onion, mint leaves, feta cheese, lemon juice, salt, and pepper to make the cucumber salad. Plate the shakshuka, zaatar flatbread, and cucumber salad for a visually appealing and delicious Israeli brunch. Garnish with fresh cilantro.

Chef’s Insight

Shakshuka is a popular Israeli dish that combines flavors and textures for an unforgettable brunch experience.

Notes

Fresh herbs and ingredients will enhance the flavors of this dish. Feel free to adjust seasonings to taste.