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Pizza Sabich served
Israeli pizza with grilled aubergine and boiled egg

Pizza Sabich

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Sabich is originally an Iraqi Jewish breakfast that became a cult street food in Israel, usually served in pita. This pizza version translates that rich flavour profile: the creaminess of fried aubergine, the softness of boiled egg, and the earthy taste of tahini (sesame paste) meet. A true fusion culinary adventure where Mediterranean and Middle Eastern flavours embrace.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Grill pan or frying pan
  • Mixing bowl (for dough)
  • Brush (for brushing aubergine)

Allergen Information

⚠️ Gluten
⚠️ Eggs
⚠️ Sesame

Instructions

1 ✓

Prepare the dough: dissolve the yeast in the water, mix with the flour and salt, and knead until smooth. Leave covered to prove in a warm place for about 1 hour until doubled in size.

Tip: During proving, yeast produces carbon dioxide which inflates the gluten structure. Warmth (25-28°C) accelerates this process.
2 ✓

Meanwhile, slice the aubergine into 1 cm rounds, salt them, rest, then wipe dry. Brush with olive oil and fry in a hot pan on both sides until golden brown and soft.

Tip: The structure of aubergine is like a sponge: full of air. During cooking, this collapses and the flesh becomes creamy (cell wall breakdown).
3 ✓

Hard boil the eggs (10 minutes), cool them, peel and slice into rounds.

Tip: Rapid cooling helps separate the shell from the white (thermal shock), making them easier to peel.
4 ✓

Preheat the oven to 220°C. Roll out the proved dough, spread thinly with tomato sauce, and place the pre-cooked aubergine slices on top.

Tip: We pre-cook the aubergine because it wouldn't soften completely during the pizza's baking time and would remain chewy.
5 ✓

Bake the pizza for 12-15 minutes until the edges are crispy and brown.

Tip: There is no cheese here to indicate doneness, so rely on the colour of the dough.
6 ✓

Immediately after baking, arrange the egg slices on top, drizzle generously with tahini, and sprinkle with the cumin and fresh parsley.

Tip: The scent of the hot pizza mixes with the earthy aroma of the tahini and the fresh herbs – this provides the Sabich experience.

Recipe FAQ

Why is the aubergine bitter?
Older varieties can be bitter. Salt them after slicing, let stand for 20 minutes, then wipe off the moisture – this draws out the bitter compounds.
Should I add tahini before or after baking?
Definitely after baking! Tahini dries out and loses its creamy texture under heat, and can also turn bitter.

Ingredients

  • 300 g Wheat flour (Bread flour or Plain flour)
  • 200 ml Lukewarm water
  • 10 g Fresh yeast (or 3g dried)
  • 5 g Salt
  • 200 g Aubergine
  • 3 pcs Boiled eggs
  • 50 ml Tahini sauce
  • 10 g Fresh parsley
  • 1 tsp Cumin (ground)
  • 20 ml Olive oil
  • 100 ml Tomato sauce