breakfast-sabich

BREAKFAST SABICH

Hard-boiled eggs and hummus make for a protein-forward sandwich.

A popular Israeli street food, sabich is a pita stuffed with hummus, eggplant, and hard-boiled eggs. In this version, New York City–based recipe developer Laura Rege adds cabbage, tomatoes, and harissa to create a combination that’s tangy, crispy, and a little spicy. She suggests assembling the ingredients over the weekend and putting the sandwich elements together for a weekday breakfast. 

Serves 4
Prep time: 10 minutes
Cook time: 25 minutes


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Ingredients

  • 1 small eggplant, stemmed and chopped into bite-sized pieces
  • 1 small red bell pepper, stemmed, seeded, and chopped
  • 3 tablespoons extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 small garlic clove, finely grated
  • 2 Persian cucumbers, thinly sliced into half-moons
  • 12 cherry tomatoes, halved
  • 1 tablespoon fresh mint leaves, finely chopped
  • 1 tablespoon lemon juice
  • 1 cup finely shredded red cabbage
  • 4 whole-wheat pitas, toasted
  • 1 cup creamy hummus
  • ¼ cup harissa
  • ¼ cup dill or bread-and-butter pickles
  • 4 hard-boiled eggs, thinly sliced
  • ½ cup parsley leaves, roughly chopped

Directions

  1. Preheat oven to 425 degrees F. On a rimmed baking sheet, toss the eggplant and bell pepper with 2 tablespoons olive oil, salt, and pepper. Roast until tender and golden, about 25 minutes. Remove from oven and, still on baking sheet, toss with grated garlic to combine.
  2. In a small bowl, combine the cucumbers, tomatoes, mint, lemon juice, and 1 tablespoon olive oil. Season with ½ teaspoon salt.
  3. In another small bowl, season the cabbage with salt and pepper.
  4. Stuff each pita with ¼ cup hummus, 1 tablespoon harissa (or less, if desired), eggplant–bell pepper mixture, tomato-cucumber salad, cabbage, pickles, egg slices, and parsley. Serve immediately.
Photography and styling by Jenny Huang