Israeli Jachnun with Tomato, Egg and Zhug for a Hearty Brunch

1. 1

   In a large bowl, mix flour and salt. Gradually add melted margarine and water until a dough forms.

2. 2

   Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

3. 3

   Roll out the dough into thin sheets, layering them with olive oil before rolling into a tight log.

4. 4

   Place the logs in a pot, cover with water, and simmer on low heat for 2 hours to cook slowly.

5. 5

   In a skillet, heat olive oil and sauté the diced tomatoes with black pepper for about 5 minutes.

6. 6

   Boil eggs in salted water for 10 minutes, then cool, peel, and set aside.

7. 7

   Once the jachnun is cooked, slice and serve topped with sautéed tomatoes, halved eggs, zhug, and cilantro.

Per serving