Fresh, inventive Israeli food has never been more popular, thanks to chefs like London’s Yotam Ottolenghi and more recently, Toronto-based Danielle Oron. Her new cookbook, Modern Israeli Cooking, is a collection of vibrant new spins on Mediterranean classics, plus recipes from her Israeli-Moroccan upbringing that you’ll make over and over again. Try this updated take on sabich, a sandwich of fried eggplant and hard-boiled eggs with plenty of fixings. Everything’s better in a big hearty bowl. 

Normally packed in a pita, this is a traditional Iraqi Jewish Shabbat breakfast. It consists of fried eggplant and hard-boiled eggs, but then it’s surrounded with tahini, amba, schug, Israeli salad, pickles, etc. It’s an everything sandwich. I wanted to make it into a breakfast bowl, so I did. Instead of a hard-boiled egg, a soft one takes its place. #yolkporn

Reprinted with permission from Modern Israeli Cooking