Israeli Charred Pepper Shakshuka Pancakes

About This Recipe

These aren't a single classic Israeli dish but a genuine mash-up of two things Israeli home cooks do constantly: char peppers directly over an open flame for salads and dips, and layer a savory pancake or fritter batter with vegetables and herbs the way you'd find in a Sabich stall or a home kitchen making levivot. Charring the peppers first, rather than just sauteing them, is what gives this dish its smoky depth and separates it from a plain vegetable pancake. The peppers are blackened directly over a gas flame or under a hot broiler until the skin blisters all over, then steamed in a covered bowl so the skins slip off easily, leaving behind sweet, smoky flesh. That charred pepper gets folded into a simple flour-and-egg batter along with za'atar, a Middle Eastern herb blend of thyme, sumac and sesame that's a pantry staple in Israeli kitchens. Pan-fried until golden and topped with a dollop of labneh or thick yogurt and a fried egg, these pancakes work equally well as a hearty breakfast or a light dinner.

Ingredients

Serves 4

• 3red bell peppers
• 1 cupall-purpose flour
• 3eggs
• 0.5 cupwhole milk
• 2 tbspza'atar
• 2 clovesgarlic(minced)
• 1 tspfine sea salt
• 0.25 tspbaking powder
• 3 tbspolive oil(for frying)
• 4eggs(for frying on top)
• 1 cuplabneh or thick Greek yogurt
• 2 tbspfresh parsley(chopped)

Instructions

1. 1

   Char the peppers

   Set peppers directly over a gas flame or under a hot broiler, turning occasionally, until the skins are blackened all over, about 10-12 minutes.

2. 2

   Steam and peel

   Transfer the charred peppers to a bowl, cover tightly, and let steam 10 minutes. Peel off the skins, remove seeds, and dice the flesh.

3. 3

   Make the batter

   Whisk flour, the 3 eggs, milk, za'atar, garlic, salt and baking powder into a smooth, thick batter. Fold in the diced charred pepper.

4. 4

   Fry the pancakes

   Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Spoon in batter to form 10cm pancakes and cook 2-3 minutes per side until golden and cooked through. Repeat with remaining batter.

5. 5

   Fry the eggs

   In a separate pan, fry the remaining eggs sunny-side up in olive oil until the whites are set but yolks still runny.

6. 6

   Serve

   Stack pancakes on plates, top with a dollop of labneh, a fried egg, and a scatter of fresh parsley.

Variations

• •

  Cheese addition: fold in crumbled feta with the charred pepper for a saltier, richer pancake.

• •

  Spicy version: add a diced charred jalapeno alongside the bell peppers for extra heat.

• •

  Dairy-free: skip the labneh and top instead with a drizzle of tahini sauce.

Storage

Refrigerate cooked pancakes in an airtight container up to 2 days. Reheat in a dry skillet over medium heat to recrisp; fry fresh eggs just before serving.

Frequently Asked Questions