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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)
12 recipes using tomatoes — Shakshuka, falafel, hummus and the vibrant flavours of Israeli cuisine.
These 12 israeli tomatoes recipes are ready in about 82 minutes on average, with 120–660 kcal per serving, and 42% 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 tomatoes, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are frying, boiling, simmering and poaching.
Sweet-acidic fruit that forms the backbone of sauces, stews and salads across nearly every cuisine. In this collection it's most often cooked with eggs, olive oil, onion, garlic, ground cumin and feta cheese. The dishes here span israeli classics ready in as little as 15 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Sabich — Israeli Pita Sandwich is the highest-rated dish in this collection at 4.9★ from 3,876 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.
The definitive Israeli chopped salad of finely diced cucumber, tomato and onion dressed with lemon juice, olive oil and a generous hand of za'atar — fresh, crisp and indispensable.
An Iraqi-Jewish pita stuffed with fried aubergine, hard-boiled egg, hummus, tahini, amba and Israeli salad — Tel Aviv's greatest street food sandwich.
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.
Tel Aviv's greatest street food — warm pita stuffed with fried aubergine slices, hard-boiled egg, Israeli salad, tahini, amba mango sauce and zhug. An Iraqi-Jewish breakfast eaten all day.
Yemen's extraordinary flaky layered bread — laminated with clarified butter and pan-fried until the layers separate into a crispy, honeycomb-like structure. Served with grated tomato, zhug and honey.
Yemenite Jewish slow-rolled dough pastry baked overnight until caramelised and tender — Israel's legendary Saturday morning breakfast.
Eggs poached in a spicy North African harissa tomato sauce — Israel's beloved breakfast and brunch icon.
Israeli fried aubergine and hard-boiled egg pita sandwich with hummus, amba and salad — a Tel Aviv street food treasure.
Iraqi-Israeli pita stuffed with fried eggplant, boiled egg, hummus, salads, amba, and zhug — Tel Aviv breakfast icon.
Tel Aviv street food classic: pita stuffed with fried eggplant, soft-boiled egg, hummus, salad, tahini, amba, and crisp pickles.
Tel Aviv's other great pita sandwich — pillowy bread stuffed with golden fried eggplant, a soft-boiled egg, hummus, Israeli salad and a generous drizzle of tangy mango amba.
Ripe tomatoes smell fragrant at the stem and give slightly to a gentle squeeze. For cooking out of season, good-quality tinned tomatoes often beat pale fresh ones.
Store at room temperature, never the fridge, which kills their flavour and texture. Score and blanch to slip off skins; salting slices draws out excess water for salads.
A low-calorie source of vitamin C, potassium and the antioxidant lycopene — which actually becomes more available when tomatoes are cooked.
Most of these 12 Israeli tomatoes recipes are ready in around 82 minutes from start to finish. The quickest, Israeli Salad with Za'atar, takes about 15 minutes, while the slower-cooked dishes run up to 520 minutes.
Across this collection they range from about 120 to 660 kcal per serving, averaging 446 kcal — Israeli Salad with Za'atar is the lightest option at 120 kcal.
Shakshuka is a great place to start — it's rated easy and comes together in about 35 minutes. 42% of the recipes here are beginner-friendly.
In these recipes, tomatoes is most often paired with eggs, olive oil, onion, garlic, ground cumin and feta cheese. Israeli kitchens also lean on its own regional aromatics, fats and signature spice blends.