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eggs

Doro Wot

Recipe by Leah Koenig

<em>Doro Wot</em>

Ethiopian Jews serve this fiery chicken stew for special meals. Heaps of onion, garlic and ginger meld together into a saucy base and get a big boost of flavor from the Ethiopian spice mix, Berbere.

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Mexican Shakshuka

Recipe by Heather Bien

Mexican Shakshuka

For this take on shakshuka, I decided to do a culinary mashup of the Israeli recipe with classic Mexican flavors. With my recent conversion to Judaism and my Mexican heritage, this seemed like a fitting tribute to my past and present. The ingredients in shakshuka easily merge with Mexican seasonings—the base of the recipe remains

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Shakshouka

Recipe by Alon Shaya

<em>Shakshouka</em>

Eggs poached in a spicy, savory tomato sauce: this dish serves itself. It’s my go-to when I show up at someone’s house and everyone is hungry. Chances are, there are eggs and a can of tomatoes on hand. Outside of that foundation, you can be as creative or as simple about adding anything else as

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Green Shakshuka

Recipe by Jack's Wife Freda

Green <i>Shakshuka</i>

Shakshuka (shahk-SHOO-ka) is a dish of Tunisian origin, possibly dating back to the Ottoman Empire, and possessively beloved by Libyans, Egyptians, Moroccans, Algerians and Israelis alike. Simply put, it’s a traditional Middle Eastern breakfast and lunch dish consisting of baked eggs and tomatoes. This interpretation of the dish lends a more Latin American spin to

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Leek and Spinach Frittata

Recipe by Dean Gold

Leek and Spinach Frittata

Leeks are a traditional ingredient in the Sephardic Rosh Hashanah menu. In our local area, spinach makes a reappearance after the hot summer so it is featured as a “new” vegetable. In Italy, frittata is traditionally served room temperature in wedges. It is also great served warm with chopped tomatoes, basil and olive oil spooned

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Lox, Onion and Spinach Frittata

Recipe by Lori Fish Bard

Lox, Onion and Spinach Frittata

This colorful and nutritious baked egg dish is perfect for Yom Kippur break-fast, a Sunday brunch or a quick weeknight meal. The protein from the eggs and the healthy omega-3 fats from the lox make it filling and satisfying. If you don’t eat dairy, you can omit the goat cheese.

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Everything-Spring Baked Eggs

Recipe by Stephanie Goldfarb

Everything-Spring Baked Eggs

So this is actually a pretty perfect dish. Not to brag or anything. Everything in it is green. Or white. It is fatty, yet clean, healthful, but not boring. And easy. Like, really, really easy. And crowd-friendly because you can make a ton of these veggies ahead of time (up to 5 days in advance),

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Shakshouka

Recipe by Michael Solomonov

<em>Shakshouka</em>

Construction at Zahav took place during the dead of winter 2008. Since there was no heat in the building, our contractor, Ofer Shlomo, brought in propane-fired space heaters to keep his crew from freezing. The heaters were cylindrical, with flat metal tops—perfect for heating up a frying pan. And so, of course, Ofer made shakshouka

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