A crisp, chewy flatbread topped with a garlicky chile-spiked tomato spread and a soft poached egg, an Israeli café brunch favorite.
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.
Serves 4
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.
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.
Divide the risen dough into 4 portions and stretch each into a thin oval on a lined baking tray.
Brush with olive oil and bake at 240°C (475°F) for 6 minutes until just set but pale.
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.
Scatter with fresh cilantro and serve immediately while hot.
Par-bake the flatbread briefly before adding the wet tomato topping, or the base will turn soggy instead of staying crisp.
Keep the tomato sauce fairly thick and reduced, since a watery sauce will make the flatbread base soggy.
Watch the egg closely in the final bake — a couple extra minutes can turn a runny yolk fully solid.
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.
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.
This 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.
Yes, using a pre-made flatbread or naan as a base significantly speeds up this recipe while still giving good results.
The tomato topping likely wasn't reduced enough, or the base wasn't par-baked first — both steps help keep the crust crisp under the topping.
Yes, it can rise in the fridge overnight; bring it to room temperature before shaping and baking.
Per serving (250g / 8.8 oz) · 4 servings total
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