Basya Tsybukmakher
Preparation
Let me share my favorite recipe for a hearty Israeli breakfast. Shakshuka with brynza cheese from #chefdadashev—quick, delicious, and nutritious! After all, breakfast is the first (and energizing) meal of the day... We should eat our fill and enjoy it to the fullest!
So get a nice big skillet ready, and let’s get cooking!
Dice the vegetables and brynza cheese, halve the olives, and finely chop the herbs. Roast the eggplant, remove the skin, and chop it too (if you don’t like eggplant, skip this step :)).
Heat a skillet with a spoonful of vegetable oil. Sauté the peppers and tomatoes, season with salt, and add the eggplant and olives. Dilute the tomato paste in a cup of boiling water, pour it into the skillet, and simmer until a little of the liquid has evaporated.
Use a spoon to make wells and crack the eggs into them. Cook until the egg whites begin to turn opaque, then cover and simmer for another 10 minutes. The yolks should remain slightly runny.
Sprinkle with brynza cheese and cilantro.
Serve directly in the skillet, with hot pita and a fresh vegetable salad.
Enjoy your meal! Bete’avon! ⠀
Kitchen measures
| Ingredient | Cup | Tbsp | Tsp |
|---|---|---|---|
| Wheat flour | 140 g | 10 g | 3 g |
| Sugar | 200 g | 12 g | 4 g |
| Salt | 290 g | 18 g | 6 g |
| Butter | 230 g | 15 g | — |
| Powdered sugar | 120 g | 10 g | 3 g |
| Honey | 320 g | 22 g | — |
| Cornstarch | 140 g | 10 g | — |
| Cocoa | 140 g | — | — |
| Oil | 200 g | — | — |