Why you’ll love this recipe
Crisp sourdough spread with tangy labneh, jammy eggs, za’atar, tomatoes, and herbs.
What you’ll need
Everything is listed below so you can gather your ingredients before cooking.
Labneh Toast with Jammy Eggs
Crisp sourdough spread with tangy labneh, jammy eggs, za’atar, tomatoes, and herbs.
Habibi Recipes
Labneh Toast with Jammy Eggs
Prep Time15 Minutes
Cook Time8 Minutes
Serves4 Servings
Ingredients
- 4 large eggs
- 4 thick slices sourdough bread
- 1 cup labneh
- 1 cup cherry tomatoes, halved
- 2 tsp za’atar
- 2 tbsp olive oil
- Fresh dill or mint
- Aleppo pepper
- Flaky salt
Instructions
- Lower the eggs into simmering water and cook for 7 minutes, then transfer to ice water and peel.
- Toast the sourdough until crisp at the edges but still tender inside.
- Spread each toast generously with labneh and arrange the tomatoes on top.
- Halve the eggs and place them over the labneh.
- Finish with za’atar, olive oil, herbs, Aleppo pepper, and flaky salt.