Ingredients
Scale
- 1 cup plain Labneh (store-bought or homemade)
- 1 clove garlic, finely grated or minced
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- 4 large eggs
- 3 tablespoons chili oil (with plenty of crunchy bits/sediment)
- 1 tablespoon fresh dill or mint, chopped
- 1/2 teaspoon toasted sesame seeds (optional)
- Warm pita or crusty sourdough for serving
Instructions
- In a small mixing bowl, combine the labneh, grated garlic, lemon juice, and a pinch of salt. Use a spoon or whisk to whip the mixture until it is smooth and the garlic is evenly distributed. Spread the labneh mixture onto two shallow plates or a large platter, creating a “well” in the center with the back of your spoon. Set these aside so the labneh can come slightly to room temperature while you cook the eggs.
- Place a non-stick skillet over medium heat. Add the chili oil, making sure to scoop out plenty of the crunchy bits from the bottom of the jar. Once the oil begins to shimmer and bubble, carefully crack the eggs into the pan. Use a spoon to baste the egg whites with the hot chili oil, but avoid the yolks if you want them to stay runny. Cook for about 2 to 3 minutes until the whites are set and the edges are crispy and red from the oil.
- Carefully slide two eggs onto each bed of prepared labneh. Drizzle any remaining hot chili oil from the pan directly over the eggs and the yogurt. Sprinkle with fresh chopped dill or mint and a dash of toasted sesame seeds. Serve immediately while the eggs are hot and the labneh is cool.
- Cook Time: 15 minutes