Mediterranean Breakfast Plate
Labneh under olive oil and za'atar with a jammy egg, cucumber, olives, tomatoes, and warm pita. This is what breakfast actually looks like around the Mediterranean.
- Prep
- 12 min
- Cook
- 8 min
- Total
- 20 min
- Serves
- 2
Instructions
- 1
Bring a small saucepan of water to a boil. Lower the eggs in and cook 7 minutes for jammy yolks, or 9 minutes for firm. Move them to cold water, then peel and halve.
- 2
Spread the labneh across the bottom of two shallow bowls or plates, leaving a well in the middle.
- 3
Pour the olive oil into the well and scatter the za'atar over the top.
- 4
Arrange the cucumber spears, tomatoes, olives, and egg halves around the labneh.
- 5
Finish with mint leaves, flaky salt, and black pepper, and serve with warm pita for scooping.
Equipment
- Small saucepan
Our editorial team develops, cooks, and tests every recipe in a home kitchen using ingredients you can find at a regular U.S. grocery store. We follow widely published dietary guidance and cite our sources. We are not medical professionals, and our content is educational. It is not a substitute for personalized advice from a qualified healthcare provider.
This content is educational and is not medical advice. Nutrition information, where shown, is an approximate estimate.
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