Israeli Shakshuka Flatbread (Chile Garlic Flatbread with Poached Egg)

About This Recipe

Israeli Shakshuka Flatbread is a real, traditional Israeli dish, known as Chile Garlic Flatbread with Poached Egg. A crisp, chewy flatbread topped with a garlicky chile-spiked tomato spread and a soft poached egg, an Israeli café brunch favorite.\n\nThis flatbread reflects modern Israeli café culture's tendency to reinvent shakshuka's flavors in new formats, drawing on the same North African-influenced tomato and chile base while adapting the presentation for a lighter, shareable brunch dish.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Israeli home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 300 gall-purpose flour
• 7 ginstant yeast
• 1 tspsugar
• 1 tspfine sea salt
• 180 mlwarm water
• 3 tbspolive oil, plus more for brushing
• 3tomatoes(diced)
• 4garlic cloves(minced)
• 1 tspchile flakes
• 1 tspsweet paprika
• 4eggs
• 2 tbspchopped fresh cilantro

Instructions

1. 1

   Make the dough

   Mix flour, yeast, sugar and salt, then stir in warm water and 2 tbsp olive oil until a soft dough forms. Knead for 6 minutes, then rise covered for 1 hour.

2. 2

   Make the topping

   Cook diced tomatoes, garlic, chile flakes and paprika in the remaining olive oil over medium heat for 15 minutes until thickened into a chunky sauce.

3. 3

   Shape the dough

   Divide the risen dough into 4 portions and stretch each into a thin oval on a lined baking tray.

4. 4

   Par-bake

   Brush with olive oil and bake at 240°C (475°F) for 6 minutes until just set but pale.

5. 5

   Top and finish baking

   Spread the tomato mixture over each flatbread, crack an egg onto each, and return to the oven for 6 to 8 minutes until the egg white sets but the yolk stays runny.

6. 6

   Serve

   Scatter with fresh cilantro and serve immediately while hot.

Variations

• •

  Add crumbled feta on top before the final bake for extra richness.

• •

  A spicier version increases the chile flakes or adds a drizzle of harissa.

• •

  Use store-bought naan or pita as a shortcut base instead of making dough from scratch.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions