Israeli Breakfast Platter
A vibrant spread of fresh vegetables, creamy spreads, eggs, and cheeses—the traditional Israeli breakfast table. Healthy, colorful, and perfect for gathering with others.
- Total time
- 30 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 4 whole large eggs
- 2 pieces whole wheat pita bread
- ¾ cup full-fat Greek yogurt
- ½ cup hummus
- ¼ cup labneh (or cream cheese)
- 2 medium ripe tomatoes
- 1 medium seedless cucumber
- 1 whole red bell pepper
- 4 whole fresh radishes
- ¼ small red onion
- 3 ounces Israeli hard cheese (tzfat or halloumi)
- ¼ cup fresh mint leaves
- ¼ cup fresh parsley leaves
- ½ cup Kalamata olives (pitted)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon za'atar seasoning
Instructions
- 1
Set up your workspace with a large cutting board and sharp chef's knife. Slice 2 medium ripe tomatoes into 1/4-inch-thick rounds or wedges and arrange them on a serving platter. Halve the cuts if they're very large so they're easy to grab.
- 2
Peel 1 medium seedless cucumber and slice it into thin rounds (about 1/8-inch thick) or diagonal slices for visual interest. Arrange on the platter alongside the tomatoes.
- 3
Core 1 large red bell pepper and remove the white ribs inside. Slice lengthwise into thin strips about 1/4-inch wide. This makes them easy to dip and eat with your hands.
- 4
Trim the stems off 4 fresh radishes and slice them into paper-thin rounds using a mandoline or sharp knife. The thinner they are, the crispier they'll stay on the platter.
- 5
Thinly slice 0.25 of a small red onion into half-moons. Place in a small bowl and cover with cold water for 10 minutes to mellow the sharp bite — this is the Israeli way.
- 6
Cut 3 ounces of Israeli hard cheese (tzfat or halloumi) into thin slices or small cubes. Arrange on the platter.
- 7
Pick the leaves from 0.25 cup of fresh mint and 0.25 cup of fresh parsley, keeping them whole if possible. Add these to the platter for color and aroma.
- 8
Pour 0.5 cup of pitted Kalamata olives into a small bowl on the platter. Drizzle the Greek yogurt and hummus onto separate shallow bowls, each about the size of a teacup.
- 9
Set a 10-inch nonstick skillet over medium heat and let it preheat for 1 minute. You want the heat steady but not aggressive — this prevents the eggs from browning too quickly on the bottom.
- 10
Add 1 tablespoon of extra-virgin olive oil to the pan and swirl to coat evenly. Wait about 20 seconds until the oil is shimmering and fragrant.
- 11
Crack all 4 large eggs directly into the pan, spacing them slightly apart so they don't overlap. The whites should immediately begin to set at the edges with a gentle sizzle — if they're wildly popping, lower the heat slightly.
- 12
Cook until the whites are completely opaque and set (about 3-4 minutes), but the yolks still jiggle slightly when you gently shake the pan. This is the classic Israeli sunny-side-up style. If you prefer runny yolks, they'll be ready in 2-3 minutes; for more-cooked yolks, cook 1-2 minutes longer.
- 13
Season the eggs with a pinch of kosher salt and freshly ground black pepper directly in the pan. Transfer them to a plate using a fish spatula and keep warm.
- 14
Gently spread 0.25 cup of labneh into one shallow bowl and 0.5 cup of hummus into another bowl, creating a shallow well or swirl in the center with the back of a spoon. Drizzle each with a little extra-virgin olive oil and a small pinch of za'atar seasoning for visual richness.
- 15
Drain the sliced red onion from the ice water and pat dry with paper towels. Add to the platter for a fresh, crisp bite.
- 16
Warm 2 whole wheat pita breads in the same skillet over medium heat for about 30 seconds per side, or wrap them in a damp kitchen towel and microwave for 20 seconds until soft and steaming. Transfer to the platter.
- 17
Arrange the warm eggs in the center of the platter. Drizzle 1 tablespoon of fresh lemon juice over the yogurt. Serve immediately and let each person build their own plate — pita bread cradling an egg, fresh vegetables, a dollop of labneh or hummus, and herbs. This is the joy of the Israeli breakfast table: abundance, freshness, and hands-on eating.
Tools you’ll need
- large cutting board
- sharp chef's knife
- 10-inch nonstick skillet
- fish spatula
- mandoline or sharp knife
- small bowls
- shallow serving bowls
- large serving platter
- kitchen towel
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