Labneh, Cucumber and Dukkah-Spiced Egg on Pita

Name: Labneh, Cucumber and Dukkah-Spiced Egg on Pita
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 whole large eggs, room temperature; ½ cup (120 ml) labneh (strained yogurt); 2 rounds (6-inch) (2 rounds) pita bread; ⅓ whole (150 g) English cucumber, sliced into thin rounds; ½ teaspoon (2 g) dukkah spice blend; sea salt; fresh black pepper; 1 tablespoon (15 ml) extra virgin olive oil (optional)

From the MyKitchenBank Kitchen

A vibrant Middle Eastern breakfast sandwich layering creamy labneh, a soft-boiled egg with a runny yolk, crisp cucumber, and toasted dukkah spice on warm pita bread. The egg yolk becomes a luxurious sauce when broken, mixing with the tangy yogurt spread for a protein-rich, satisfying breakfast that takes just 15 minutes.

Prep: 5 min
Cook: 8 min
Wait: 2 min
Total: 15 min
Makes: 2 sandwiches

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Steps

Before you start

Bring a small pot of water to a boil before you start prepping ingredients
Toast dukkah if using homemade; buy store-bought for convenience
Have all ingredients prepped and within arm's reach—assembly is quick

1
Boil eggs to soft stage
- Place boiling water in a 2-quart pot and carefully lower the room-temperature eggs in with a spoon.
- Set a timer for exactly 6 minutes 30 seconds.
- The eggs will be cooked through but the yolk will still be runny in the center—perfect for this sandwich.
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Ready when: Whites are completely set; yolk jiggles slightly when egg is gently shaken
Tip: Room-temperature eggs cook more evenly and are less likely to crack than cold eggs.
2
Prepare vegetables and toast pita
- While eggs cook, slice the cucumber into thin rounds on a cutting board (no need to peel).
- Warm the pita bread by holding it directly over a gas flame for 15–20 seconds per side until puffed and warm, or toast in a dry skillet over medium heat for 30 seconds per side.
- If using a skillet, keep the burner at medium heat so the bread warms without burning.
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Ready when: Pita is warm and slightly puffed; cucumber slices are uniform
Tip: Warm pita makes it more pliable and easier to stuff without tearing.
3
Ice bath for eggs
- When the timer goes off, use a slotted spoon to transfer the eggs to a bowl of ice water.
- Let them sit for 1 minute to stop the cooking process.
- This prevents the yolks from cooking further and ensures they stay runny when you slice into the sandwich.
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Ready when: Eggs feel cool to the touch
Tip: Do not skip the ice bath—it halts carryover cooking and preserves the perfect runny yolk.
4
Peel and season eggs
- Gently peel each egg under cool running water, rolling it to crack the shell all over first.
- Pat dry with a paper towel.
- Sprinkle lightly with sea salt and a grind of black pepper.
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Ready when: Egg is completely peeled and patted dry
Tip: Peeling under water helps separate the shell from the white and prevents sticking.
5
Assemble sandwiches
- Lay each warm pita flat on a plate.
- Spread 3–4 tablespoons (about 60 ml) of labneh on each pita, leaving a small border.
- Arrange cucumber slices in a single layer over the labneh.
- Place one peeled soft-boiled egg in the center of each pita.
- Sprinkle ¼ teaspoon (1 g) of dukkah directly over each egg, and drizzle lightly with olive oil if desired.
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Ready when: Sandwich is fully assembled with egg centered on labneh
Tip: Spread labneh while pita is warm so it becomes creamy and easier to spread.
6
Finish and serve
- Fold the pita in half gently (the egg will break and its yolk will run into the labneh, creating a rich sauce) or roll it like a wrap and eat from one end.
- Eat immediately while the pita is warm and the yolk is still runny.
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Ready when: Egg yolk breaks and flows into labneh when bitten or pressed
Tip: The broken yolk acts as a sauce—don't skip it. Press gently on the egg to release the yolk before eating.

Good to know

Tips

For the best result, source quality labneh from a Middle Eastern market—it is thicker and tangier than regular strained yogurt.
Toast your own dukkah by pan-roasting hazelnuts, sesame seeds, coriander, and cumin, then grinding together. The aroma and flavor far exceed most store-bought blends.
If your pita doesn't puff or is thick, warm it wrapped in a damp kitchen towel in the microwave for 20 seconds instead.
This sandwich is best eaten immediately. The magic is in the contrast of warm pita, creamy labneh, cool crisp cucumber, and the warm, runny yolk.

Storage & reheating

Labneh and dukkah can be stored separately for days. Hard-boil extras (8 minutes instead of 6½) and refrigerate up to 5 days. Assemble sandwiches only when ready to eat, as pita begins to harden as it cools.

Substitutions

labneh (strained yogurt) → Greek yogurt or whipped goat cheese. Greek yogurt has a similar tangy flavor and creamy texture, though slightly less thick. Whipped goat cheese adds earthiness.
dukkah spice blend → za'atar, or a mix of toasted sesame seeds and ground hazelnuts with sumac. Za'atar brings a different herbaceous note; homemade dukkah alternatives offer nutty, warm spice.
pita bread → naan, lavash, or a split English muffin. Naan has a richer, slightly sweet flavor; lavash is thinner and more delicate; English muffins create a different texture.
English cucumber → thinly sliced radishes or tomatoes. Radishes add peppery crunch; tomatoes contribute juiciness and acidity, though they may make the sandwich wetter.

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