Lebanese Fried Eggs with Sumac and Za'atar Labneh Toast

Name: Lebanese Fried Eggs with Sumac and Za'atar Labneh Toast
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1 cup (240 g) labneh, at room temperature; 1 tbsp (15 ml) fresh lemon juice; 1 small clove (3 g) garlic, finely grated; 1 tbsp (8 g) za'atar; 1 tbsp (15 ml) extra-virgin olive oil; ¼ tsp (1½ g) kosher salt; 4 pitas (240 g) 6-inch (15 cm) pita breads, left whole; 3 tbsp (45 ml) extra-virgin olive oil, for brushing the pitas; 2 tbsp (30 ml) extra-virgin olive oil, for frying the eggs, divided between 2 batches; 8 large (400 g) large eggs, cold, cracked into 2 small bowls (4 per bowl) just before frying; ¼ tsp (1½ g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 2 tsp (5 g) ground sumac; 1 tbsp (8 g) za'atar; 1 tbsp (15 ml) extra-virgin olive oil, for drizzling; 2 tbsp (5 g) fresh mint leaves, roughly chopped (optional); ½ tsp (1 g) Aleppo pepper flakes (optional)

From the MyKitchenBank Kitchen

Crisp olive-oil-toasted pita is spread with tangy, garlicky za'atar labneh and topped with lacy-edged fried eggs. A dusting of sumac and za'atar finishes it. It's a fast, bright breakfast or light supper.

Prep: 12 min
Cook: 15 min
Wait: 5 min
Total: 32 min
Makes: 4 toasts (2 eggs each)

Jump to recipe ♡ Save

Ingredients

4 servings

For the labneh
1 cup (240 g) labneh, at room temperature
1 tbsp (15 ml) fresh lemon juice
1 small clove (3 g) garlic, finely grated
1 tbsp (8 g) za'atar
1 tbsp (15 ml) extra-virgin olive oil
¼ tsp (1.5 g) kosher salt
For the toasts and eggs
4 pitas (240 g) 6-inch (15 cm) pita breads, left whole
3 tbsp (45 ml) extra-virgin olive oil, for brushing the pitas
2 tbsp (30 ml) extra-virgin olive oil, for frying the eggs, divided between 2 batches
8 large (400 g) large eggs, cold, cracked into 2 small bowls (4 per bowl) just before frying
¼ tsp (1.5 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
To finish
2 tsp (5 g) ground sumac
1 tbsp (8 g) za'atar
1 tbsp (15 ml) extra-virgin olive oil, for drizzling
2 tbsp (5 g) fresh mint leaves, roughly chopped (optional)
½ tsp (1 g) Aleppo pepper flakes (optional)

Equipment (7)

12-inch (30 cm) heavy skillet or cast-iron pan
Small mixing bowl
Microplane or fine grater
Wide spatula or fish turner
Pastry brush (or the back of a spoon)
Small bowl for the finishing za'atar and sumac mix
Plate and foil for keeping toasts warm

Steps

Before you start

Take the labneh out of the fridge 20 minutes ahead so it spreads easily without tearing the toast.
You will cook in two batches in one 12-inch skillet, so have a plate and a sheet of foil ready for keeping the toasts warm.
Use fresh eggs. They hold their shape better and give the best lacy edges in hot oil.
Read the timing: the pita is toasted first, then the eggs are fried, so everything is hot when you assemble.

1
Season the labneh
- In a small bowl, stir together the room-temperature labneh, lemon juice, grated garlic, 1 tablespoon za'atar, 1 tablespoon olive oil and 1/4 teaspoon salt until smooth and creamy.
- Taste and add a pinch more salt if it tastes flat.
- Set aside for 5 minutes so the garlic and za'atar flavor the labneh.
+ Show details− Hide details
Ready when: Labneh is smooth, spreadable and speckled green-brown with za'atar
Tip: If your labneh is very thick, stir in 1 teaspoon of water so it spreads without tearing the toast.
2
Mix the finishing dust
- In a second small bowl, combine the sumac, the remaining 1 tablespoon za'atar and the Aleppo pepper, if using.
- Roughly chop the mint, if using.
- Set both near the stove.
+ Show details− Hide details
Ready when: The mix is an even, brick-red and green blend
3
Brush the pitas
- Lay the 4 pitas on a work surface and brush the tops with 1½ tablespoons of the pita oil.
- Flip them and brush the other sides with the remaining 1½ tablespoons oil.
- Use all the oil so the pitas crisp evenly.
+ Show details− Hide details
Ready when: Both sides of each pita are glossy with oil
4
Toast pitas in batches
- Heat the 12-inch skillet over medium heat for 1 minute.
- Add 2 pitas and toast for 2 minutes per side, pressing gently with a spatula, until golden brown with crisp edges and a few darker spots.
- Move them to a plate and cover loosely with foil.
- Repeat with the other 2 pitas.
+ Show details− Hide details
Ready when: Pitas are golden, crisp at the edges and sound firm when tapped
Tip: Reduce the heat if the pitas darken in under 90 seconds. Burnt oil will taste bitter on the eggs.
5
Heat oil for eggs
- Wipe out the skillet with a paper towel if any crumbs remain.
- Add 1 tablespoon of the egg-frying oil and heat over medium-high heat for 1 to 2 minutes, until the oil shimmers and a drop of egg white sizzles on contact.
+ Show details− Hide details
Ready when: Oil shimmers and flows easily when you tilt the pan
Tip: Crack the eggs into small bowls first so you can slide them in together and avoid broken yolks.
6
Fry the first eggs
- Slide 4 eggs into the pan, spaced apart.
- Season with a pinch of the salt and pepper.
- Cook for 2 to 3 minutes, spooning a little hot oil over the whites, until the whites are opaque and set with crisp, lacy brown edges and the yolks still jiggle.
- Transfer the eggs to a plate.
+ Show details− Hide details
Ready when: Whites are fully opaque and set, edges are lacy and golden, yolks are still soft
Tip: For fully set yolks, cook 1 to 2 minutes longer, covering the pan for the last minute.
7
Fry the second eggs
- Add the remaining 1 tablespoon oil to the skillet and let it heat for 20 seconds.
- Slide in the remaining 4 eggs and season with the rest of the salt and pepper.
- Cook for 2 to 3 minutes, the same way as the first batch.
+ Show details− Hide details
Ready when: Whites are opaque with crisp lacy edges and soft yolks
8
Assemble and serve
- Set one toasted pita on each of 4 plates.
- Spread each with about ¼ cup (60 g) of the labneh, leaving a ½-inch (1 cm) border.
- Top each with 2 fried eggs.
- Sprinkle with the sumac and za'atar mix, drizzle with the finishing olive oil and scatter with the mint.
- Serve immediately while the pita is crisp.
+ Show details− Hide details
Ready when: Toast is topped with creamy labneh, glossy eggs and a bright red-green dusting
Tip: Eat right away. The pita softens within about 10 minutes under the labneh.

Good to know

Tips

Pat the pitas dry if they feel damp; dry pitas crisp faster and absorb less oil.
Do not overcrowd the skillet. Four eggs at a time keeps the oil hot enough for lacy edges.
Taste your za'atar first. Some blends are salty, so you may need less salt in the labneh.
For a fresh side, serve with sliced cucumber, tomato and olives.

Make ahead

The za'atar labneh can be mixed up to 2 days ahead and kept covered in the fridge. Bring it to room temperature for 20 minutes before spreading. The pitas and eggs should be cooked just before serving.

Storage & reheating

Best eaten immediately. Store leftover labneh in an airtight container in the fridge for up to 3 days. Leftover fried eggs keep in the fridge for up to 2 days; reheat gently in a lightly oiled skillet over low heat for 1 minute. Re-crisp plain toasted pita in a 350°F (175°C) oven for 3 to 4 minutes. Do not freeze the assembled toast or the labneh.

Substitutions

labneh → thick strained Greek yogurt. Use full-fat yogurt strained in a cloth-lined sieve for 2 hours in the fridge, with an extra pinch of salt.
ground sumac → lemon zest. Use 1 teaspoon finely grated zest for brightness, but the color will be less red.
za'atar → dried thyme with toasted sesame seeds. Mix 2 teaspoons dried thyme, 1 teaspoon toasted sesame seeds and a pinch of salt for each tablespoon.
6-inch (15 cm) pita breads → thick-sliced sourdough. Use 4 slices about ¾ inch (2 cm) thick and toast 2 to 3 minutes per side in the oiled skillet.