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Iraqi sabich recipe

Sabich (Jewish Iraqi Breakfast) Recipe

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From Baghdad, with love.

  • Total Time: 6 hours 30 minutes
  • Yield: Serves 12

Ingredients

For the eggs:

  • a carton of 1 dozen eggs

For the butternut squash:

  • 1 medium butternut squash, peeled, seeded and sliced in half moons
  • ⅓ cup extra-virgin olive or avocado oil
  • ½ tsp salt
  • ½ tsp sugar

For the eggplant:

  • 3 medium eggplants, washed and dried
  • kosher salt
  • ⅓ cup avocado or vegetable oil
  • 1 tsp garlic powder
  • slice eggplant in ¼-inch-thick rounds

For the salad:

  • 1 pint (10 ounces) cherry tomatoes, halved
  • 2 Roma tomatoes, diced
  • 3 Persian cucumbers, diced
  • 1 red pepper, seeded and diced
  • 1 purple onion, finely chopped
  • 1 bunch Italian parsley, finely chopped
  • 2 lemons, juiced
  • 4 Tbsp olive oil 
  • salt and pepper, to taste

To serve:

  • fresh pita or laffa
  • amba
  • turshi (pickled vegetables)

Instructions

  1. To make the slow-cooked eggs, preheat oven to 350°F.
  2. Double wrap your cardboard container of eggs in foil.
  3. Bake for 1 hour, then reduce heat to 225°F and bake at least 4 hours or overnight. 
  4. Sprinkle kosher salt over the eggplant. Drain in colander for at least 1 hour.
  5. To make the squash and eggplant (you can do this a day in advance), preheat oven to 400°F.
  6. Cut up squash and place slices on a baking sheet. Coat with oil and dust with salt and sugar.
  7. Grease baking sheet with oil, then place eggplant slices in a single layer, making sure not to overlap. Sprinkle with garlic powder, then drizzle with a little more oil.
  8. Bake the squash and eggplant for 15-20 minutes until golden. 
  9. Combine the first six ingredients for the salad in a serving bowl. Dress with lemon, olive oil, salt and pepper 10-15 minutes before serving. 

Notes

Note: You can make eggplant and squash a day in advance. Store, covered, in the refrigerator and let them come to room temperature before serving. 

  • Author: Sharon Gomperts and Rachel Sheff
  • Prep Time: 1 hours 15 minutes
  • Cook Time: 5 hours 15 minutes
  • Category: Entree
  • Method: Baking
  • Cuisine: Sephardic