Israeli Breakfast
Andrea Potischman
Oct 4, 2023
Indulge in the vibrant and flavorful Israeli breakfast, a delightful spread that combines a variety of ingredients for a satisfying start to the day. An Israeli-style breakfast has become immensely popular both in Israel and around the world, known for its freshness, simplicity, and bold flavors that blend harmoniously together on one plate.
At the heart of an Israeli breakfast is the humble egg often prepared in a simple folded, soft-boiled, or sunny-side-up fashion, providing a protein-packed centerpiece. Accompanying the eggs is an array of vibrant and savory elements that are only limited by your imagination. My version of an Israeli breakfast features tangy The Real Dill (my go-to), roasted peppers bursting with smoky sweetness, and refreshing cucumber slices dusted with sumac, and Aleppo pepper, adding a zesty kick.
History of Israeli Breakfasts
This style of breakfast gained popularity in Israel due to its perfect blend of Mediterranean flavors and its focus on fresh, locally sourced ingredients. The combination of salty, sour, and spicy elements creates a symphony of taste that leaves you craving for more.
The Israeli breakfast, with its emphasis on wholesome and hearty ingredients, was a mainstay in kibbutz living. Kibbutzim, or communal settlements, placed great importance on self-sufficiency and shared meals. The breakfast spread provided a nutritious and satisfying start to the day for the kibbutz members, energizing them for their daily tasks.
Recreating an Israeli breakfast at home is a wonderful way to experience the vibrant flavors of the Mediterranean. Straight up or if you’re a carb lover, paired with warm homemade pita bread, creamy labneh or hummus, and a steaming cup of coffee or tea–trust me, there’s nothing better.
Why Pickles?
Pickles have become a beloved part of the Israeli breakfast for several reasons. Here are a few factors that contribute to the love of pickles in Israeli breakfast culture:
- Cultural Influence: Israeli cuisine is heavily influenced by Jewish Eastern European and Middle Eastern traditions. Pickles, particularly the brine-cured or lacto-fermented varieties, have a long history in Eastern European cuisine. They were traditionally served as a condiment or side dish, and this tradition carried over to Israeli cuisine.
- Palate Cleanser: Pickles have a refreshing, tangy flavor that can help cleanse the palate and awaken the taste buds. In the morning, they provide a vibrant and invigorating contrast to the richness of other breakfast components.
- Digestive Aid: The acidic nature of pickles can aid in digestion, especially when consumed before or alongside a heavier meal. Pickles’ natural acidity can help stimulate the production of digestive enzymes, promoting better digestion and overall gut health.
- Nutritional Benefits: Pickles are a low-calorie food that can contribute to the nutritional value of a meal. They are a source of dietary fiber, vitamins, and minerals, depending on the specific type and preparation method. Including pickles in breakfast adds a nutritious element to the meal.
- Flavor Enhancer: The tangy, briny flavor of pickles adds a burst of taste to the breakfast plate. They provide a pleasant contrast to other ingredients like eggs, roasted peppers, and bread, elevating the overall flavor profile of the meal.
Think outside the breakfast box and indulge in the creative, savory possibilities an Israeli breakfast has to offer. Allow the flavors to transport you to the sun-drenched shores of the Mediterranean, where each bite is a celebration of fresh, vibrant ingredients. So, what are you waiting for, embark on a culinary journey and savor the delightful Israeli breakfast that has captured the hearts and palates of people around the world.
Israeli Breakfast
Ingredients:
- 4 large eggs
- 2 tablespoons whole milk
- 1 teaspoon tahini paste
- 1 teaspoon Extra Virgin olive oil
- 2 Persian cucumbers, sliced
- 3 tablespoons dill pickle juice
- 1 teaspoon black sesame seeds
- 1 cup grape tomatoes, halved
- 6 ounces jarred roasted red bell pepper thinly sliced
- 3 good quality dill pickles, small dice, plus juice, I use The Real Dill Caraway Garlic Dill)
- 2 tablespoons chives, thinly sliced
- 1/4 teaspoon cumin
- 1/4 teaspoon sumac
- 8 caper berries
- 1/4 Aleppo pepper
- salt and black pepper, to taste
- Flatbread, crackers, or pita, for serving (optional)
Directions:
- In a small mixing bowl add the eggs, milk, and tahini and blend. Season with salt and set aside.
- In a small mixing bowl add the cucumbers, pickle juice, cumin, and sumac. Toss well and reserve.
- Place a medium sauté pan over medium heat. Add the olive oil and when hot, but not smoking, add the egg mixture. Allow the egg to cook without stirring for 1 minute. Remove from the heat and use a rubber tip spatula to fold the egg in half. Next, gently fold each egg half into a third, like you would an envelope. Place the egg on a cutting board and thinly slice. Transfer the eggs to two serving plates. Top the eggs with Aleppo pepper, salt, and black pepper.
- Next divide the tomatoes, cucumbers, roasted pepper, and pickles. Add the caper berries, garnish with chives and serve with flatbread, crackers or pita bread.
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