Za’atar Toast with Labneh & Soft-Boiled Eggs, Red Onion, & Herbs
Za’atar Toast with Labneh & Soft-Boiled Eggs, Red Onion, & Herbs
Alright, I know I am bias but this recipe is so. good. And, you probably already have most of these ingredients in your fridge! Might as well level up and put them all on a toast for a delicious, complex and flavorful lunch experience.
The bread is toasted za’atar olive oil, giving every bite that punch that only za’atar can give. Za’atar is a spice blend comprised of savory dried herbs like oregano, thyme, marjoram, sumac, and sesame seeds. The blends vary but they are all super delicious. I know you’re gonna love this toast!
Serves: 4 people
Active time: 10 minutes
Total Time: 20 minutes
Level of Difficulty: Easy
Ingredients:
1 small red onion, thinly sliced into rounds
4 large eggs
2 teaspoons za’atar
1/2 cup olive oil
4, 1-inch thick slices sourdough bread
kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar
1/2 cup labneh or greek yogurt
fresh herbs, such as mint, parsley, and chives, for garnish
Steps:
Preheat the oven to broil and bring a pot of water to boil over medium-high heat.
Prepare 1 small ice bath and 1 medium ice bath. Place onions into the smaller ice bath to remove any astringent flavor. Set aside. Pat dry with paper towels before using.
Delicately lower the eggs into boiling water. Reduce the heat to low and cook for 7 minutes for soft boiled and 12 minutes for hard boiled. Transfer into the medium ice bath to immediately stop the cooking.
In a small bowl, combine za’atar spice and olive oil and stir to combine. Spread onto slices of bread, there should be some leftover for later. Place the bread into the oven and cook for 1-2 minutes per side. Remove from the oven and sprinkle with salt.
Add red wine vinegar to remaining oil and stir to combine, set aside.
Spread the bread slices with labneh, top with peeled and quartered eggs, red onions, fresh herbs, drizzle with za’atar vinaigrette, season with salt and pepper and enjoy!
