Middle Eastern · Breakfast
Eggs with Spiced Cheese and Herbs
Two soft-cooked eggs are folded through a warm skillet mash of feta and labneh, seasoned with za'atar, sumac and Aleppo-style chili flakes, then finished with fresh parsley, mint and a drizzle of olive oil. Served with warm pita for scooping, it balances tangy cheese, runny yolk and bright herbs.
$3
6 minsPrep
8 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
503Calories
20.8gProtein
35.2gFat
22.8gCarbs
2.8gSugar
2.4gFiber
1189mgSodium
421mgChol
15.8gSat Fat
290mgPotassium
360mgCalcium
2.7mgIron
1.2mcgVitamin B12
8mgVitamin C
vegetarian
gluten-free
mediterranean
hidden-gems
breakfast
vegetarian
gluten-free
Instructions
1
Prep
Crumble the feta into a small bowl, spoon in the labneh, and stir in the za'atar and sumac until evenly combined.
2
Melt
Warm the olive oil in a small nonstick skillet over medium-low heat for 1 minute until it shimmers.
3
Fry
Crack the eggs directly onto the cheese, cover the skillet, and cook over low heat for 3 to 4 minutes until whites are set and yolks still soft.
4
Plate
Scatter the chili flakes, parsley and mint over the top, season with salt, slide onto a plate and serve immediately with warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (218g)
- 2.8 oz80g feta, crumbled
- 2 oz56g labneh
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp za'atar
- 1/2 tsp1/2 tsp sumac
- 1/4 tsp1/4 tsp Aleppo-style chili flakes
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp mint
- 2 pinch2 pinch salt
- 22 small pita (112g)
