Za'atar Fried Eggs on Labneh Toast
Crisp-edged eggs dusted with za'atar, sitting on thick labneh and toasted sourdough with a quick lemony tomato salad.
Ingredients
- Eggs4 pc
- Labneh150 g
- Sourdough bread2 slices
- Olive oil3 tbsp
- Za'atar2 tsp
- Cherry tomatoes150 g
- Mint4 sprigs
- Lemon1/2 pc
Method
- 01
Halve the tomatoes and toss them with the lemon juice and 1 tbsp of the olive oil, then season and set aside.
- 02
Toast the sourdough for 3 minutes, until crisp and golden at the edges.
- 03
Heat the remaining 2 tbsp oil in a non-stick frying pan over medium heat, crack in the eggs and scatter the za'atar over the whites.
- 04
Fry for 4 minutes, until the whites are set and lacy at the edges but the yolks are still soft.
- 05
Spread the labneh thickly over the toast, slide the eggs on top and finish with the tomatoes, torn mint and a spoonful of the za'atar oil from the pan.
Cook with what you have.
CulinaX keeps track of your kitchen, finds recipes you can make tonight, and talks you through them step by step. Free to start.
Make a free account