Did you know that Dead Sea Salt is now edible? Here is an Israeli Breakfast Receipe.

Israeli breakfast. Gotta have some soon.

Did you know that Dead Sea Salt is now edible?

Vulcan Shakshuka with Dead Sea salt recipe:

Shakshuka is a brunch dish much loved in Israel. Brought over by immigrants from North Africa, classic shakshuka originated as spicy stewed tomatoes topped with eggs. In Israel, shakshuka has come to mean any number of vegetables or other things cooked in a pan, so long as the eggs remain on top -- anything from spinach to eggplant to Feta cheese stewed in tomatoes, or even in a cream sauce. Nearly every self-respecting cafe serves some variation of shakshuka, generally presenting it in a sizzling, personal-sized frying pan with good bread to sop up the sauce.

Shakshuka hinges on proper tomatoes. While the dish is often made with fresh tomatoes, this recipe calls for canned because good, fresh, ripe tomatoes are likely to be out of season for many readers. Dead Sea salt's Vulcan blend, with its mix of red and black pepper, adds a vibrant heat to this piquant dish.

Serves 2-4:

1 medium onion
1 medium red bell pepper
4-6 fat garlic cloves
2 tablespoons oil
28-ounce (800-gram) can of diced tomatoes (or an equal amount of fresh, vine-ripened tomatoes)
1/2 teaspoon cumin
1 teaspoon Vulcan NakedSea salt
4 eggs
chopped fresh parsley and extra Pinfire Dead Sea salt for garnish
good bread for sopping up the sauce and egg yolks

Slice the onion and bell pepper into thin strips, and crush the garlic. On a medium flame, heat the oil in a frying pan - cast iron is great, but Teflon is also fine - and add the onions, pepper and garlic. Fry, stirring occasionally, until the vegetables soften and the onions become slightly translucent.

Add the tomatoes and their juices into the pan, along with the cumin and the Pinfire salt. Stir, cover with a lid, and lower the flame to medium-low. Let simmer until the tomatoes are soft. Stir occasionally and check to make sure that all the liquid hasn't boiled off. Add up to 1/2 cup water to the tomatoes and stir, so that they have the consistency of a thick sauce.

Arrange the sauce into a more or less even layer in the pan. Separate the eggs into whites and yolks. Pour the egg whites on top of the tomato sauce, and cover the pan with a lid. Let simmer until the whites are more or less set. Arrange the yolks on top, being careful not to break them. Cover again and let sit for about 30 seconds, until the yolks just start to take on a more opaque sheen (alternately, cook longer or don't bother to separate the eggs if you don't want the yolks to be liquid). Remove the lid immediately.

Remove from the flame. Sprinkle finely chopped fresh parsley and an extra few pinches of Pinfire salt on top to garnish. Serve alongside good fresh bread.

Liz Steinberg, http://food.lizsteinberg.com