Israeli Brunch Delight: Shakshuka & Labneh-Dipped Challah Bread Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large eggs
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• 6 slices of Challah bread
• 1 cup Labneh (Greek yogurt can be substituted)
• Olive oil for cooking
• Optional: Feta cheese crumbles and fresh herbs for garnish

Instructions

1. a. Preheat oven to 375°F (190°C). b. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened. c. Stir in bell pepper and diced tomatoes with their juice. Cook for 3 minutes. d. Add tomato paste, parsley, and cilantro, stirring well to combine. Season with salt and pepper. e. Crack the eggs into the skillet, making sure they are evenly distributed. Transfer the skillet to the oven and bake for 12 15 minutes or until the egg whites are set but yolks remain runny. f. While the Shakshuka is baking, cut a circle from the center of each Challah bread slice and hollow it out. g. Spread Labneh onto the inside of each bread bowl and place them on a serving platter. h. Remove the Shakshuka from the oven and carefully spoon it into each bread bowl. Garnish with feta cheese crumbles and fresh herbs if desired.

Chef’s Insight

The key to perfect Shakshuka is using ripe tomatoes for the best flavor and texture.

Notes

Feel free to add additional vegetables or spices to the Shakshuka for a personalized touch.