An Israeli breakfast dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Aubergines and tomatoes are parts of the produce best bought organic because of pesticide residue concerns according to the EWG Dirty Dozen list. Parsley is also worth sourcing organic.

Ingredients

• 2 large aubergines
• 1/4 cup extra-virgin olive oil
• 4 eggs
• 4 pita breads
• 1 large cucumber
• 2 large tomatoes
• 1/2 cup fresh parsley
• 1/4 cup tahini sauce
• 1/4 tsp ground cumin
• to taste salt
• to taste black pepper
• 1/2 tsp ground turmeric

Method

1. Slice the aubergines into 1 cm thick rounds and sprinkle with salt. Let them sit for 20 minutes, then pat dry with paper towels.
2. Heat olive oil in a skillet over medium heat. Fry the aubergine slices until golden, about 4-5 minutes per side. Drain on paper towels.
3. In a pot, cover the eggs with water, add turmeric, and bring to a boil. Simmer for 10 minutes, then transfer to cold water until cool. Peel and slice.
4. Chop the cucumber, tomatoes, and parsley. Mix in a bowl with cumin, salt, and pepper to taste.
5. Warm the pita breads in a preheated oven or on a griddle until soft but not crispy.
6. Slice the top of each pita to open, and spread a tablespoon of tahini sauce inside each.
7. Layer the pita with aubergine slices, egg, and the cucumber-tomato mixture. Serve immediately.

Notes

• Turmeric in boiling water gives eggs a golden hue.
• You can substitute parsley with cilantro for a different flavor.
• Add pickled mango for a traditional sabich touch.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Israeli recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.