Shakshuka Festival Coming To Israel

Written by
Sharon Feiereisen
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The brunch staple gets a makeover at Benedicts across the country
 

When it comes to comfort food, there’s nothing more classically Israeli than shakshuka (and, unlike most comfort food, it’s actually healthy!). While there’s no going wrong with the traditional tomato-and-egg iteration, it sure is a lot more fun to try out newfangled versions, and that’s where Benedict’s Shakshuka Festival comes in. Starting November 5th and running through December 2nd, the breakfast-focused chain is, for the first time, zhuzhing up their menu with a whopping eight shakshuka options.

© Sarit Goffen

Offered all-day, the dishes are inspired by cuisines from around the world and will go for 61NIS to 79NIS. They’ll be served with chopped salad, a variety of dips, and a choice of: freshly squeezed juice/warm beverage/mimosa. Unlike the traditional Middle Eastern shakshuka that’s always on the menu, which also comes served with a bread basket, six of the festival options will come with fresh-from-the-oven challah. The other two – the Mexican and the Vegan options – will come with nachos and vegan buns, respectively.

© Sarit Goffen

Offering a little something for everyone, options are topped with ingredients like seafood, artichoke, cauliflower, corn, cheese, and more. The standouts include Yellow Shakshuka (two poached eggs with corn polenta, grilled bacon, grilled corn, spring onion, and spring onion oil  served with pickled jalapeno and crushed tomatoes), White Shakshuka (two poached eggs on Jerusalem artichoke cream, served with a ragout of Jerusalem artichoke, mushrooms in white wine, and Jerusalem artichoke fries),  Seafood Shakshuka (two eggs cooked in tomato sauce  with grilled shrimp, calamari, and roasted hot peppers), Green Shakshuka  (two eggs in swiss chard, broccoli, peas, spinach, and cream sauce served with sun-dried tomatoes, olive salsa, red onions, and feta cheese), and Huevos Rancheros (two eggs cooked in a spicy smoked stew of  tomatoes, beef and black beans, Oaxaca cheese, and coriander served with avocado and sour cream).

© Sarit Goffen

If this year’s festival proves a success with patrons, Benedict says they’ll all but certainly bring it back to kick off winter next year.

Benedict, Starting November 5th and running through December 2nd

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