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✨ Newbreakfast
Shakshuka
Eggs poached in a spiced, smoky tomato and pepper sauce with cumin, paprika and harissa — the beloved Israeli breakfast and brunch dish eaten straight from the pan.
⏱ 35 min🔥 290 kcalEasy
★4.9(3,421)
6 recipes using cheese — Shakshuka, falafel, hummus and the vibrant flavours of Israeli cuisine.
These 6 israeli cheese recipes are ready in about 38 minutes on average, with 280–360 kcal per serving, and 100% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Israeli cuisine — Shakshuka, falafel, hummus and the vibrant flavours of Israeli cuisine — brings its own distinctive techniques and seasonings to every ingredient it touches. When Israeli cooks work with cheese, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are poaching, simmering, frying and sautéing.
A concentrated hit of savoury, salty richness used to melt, gratinate, crumble or finish a dish. In this collection it's most often cooked with eggs, olive oil, onion, ground cumin, garlic and harissa paste. The dishes here span israeli classics ready in as little as 35 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Shakshuka is the highest-rated dish in this collection at 4.9★ from 3,421 ratings.
Eggs poached in a spiced, smoky tomato and pepper sauce with cumin, paprika and harissa — the beloved Israeli breakfast and brunch dish eaten straight from the pan.
Israel's adopted morning classic — eggs poached in a spiced tomato and pepper sauce, finished with feta and herbs, served bubbling in the pan with challah or pita.
Vibrant shakshuka made with spinach, zucchini, and herbs instead of tomatoes — lighter, fresher, and equally delicious.
The vibrant, herb-forward cousin of the classic — eggs poached in a sauce of spinach, Swiss chard, green peppers, jalapeño and a generous handful of cilantro and parsley. A modern Tel Aviv brunch staple.
Eggs poached in a spicy North African harissa tomato sauce — Israel's beloved breakfast and brunch icon.
Israeli flaky savory pastries — buttery puff or filo dough wrapped around feta, ricotta, and herbs, baked to gold.
Buy in blocks and grate fresh — pre-shredded cheese is coated with anti-caking starch that hampers melting. Match the cheese to the job: good melters (mozzarella, gruyère) versus crumblers (feta, parmesan).
Let cheese come to room temperature for the fullest flavour. Add delicate cheeses off the heat to stop them splitting; build a smooth sauce with a roux or a starch.
A calcium- and protein-rich food; it is also high in saturated fat and sodium, so a little sharp cheese goes a long way.
Most of these 6 Israeli cheese recipes are ready in around 38 minutes from start to finish. The quickest, Shakshuka, takes about 35 minutes, while the slower-cooked dishes run up to 50 minutes.
Across this collection they range from about 280 to 360 kcal per serving, averaging 302 kcal — Israeli Green Shakshuka is the lightest option at 280 kcal.
Shakshuka is a great place to start — it's rated easy and comes together in about 35 minutes. 100% of the recipes here are beginner-friendly.
In these recipes, cheese is most often paired with eggs, olive oil, onion, ground cumin, garlic and harissa paste. Israeli kitchens also lean on its own regional aromatics, fats and signature spice blends.