Za’atar Eggs with Lemony Labneh and Herbs

Za’atar Eggs with Lemony Labneh and Herbs


  • 6 tablespoons extra virgin olive oil
  • 1 rounded tablespoon za'atar (homemade recipe in notes)
  • 1 cup plain Greek yogurt
  • 1 clove garlic, grated
  • Zest and juice from 1 lemon
  • 4 large eggs
  • 1 cup tender herbs such as parsley, thyme, and dill
  • Toasted sesame seeds, for serving
  • Fresh naan or toasted sourdough bread, for serving

Chili Oil:

  • 1/4 cup extra virgin olive oil
  • 1-2 teaspoons red pepper flakes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon kosher salt


  1. Mix 3 tablespoons of olive oil with the za'atar in a bowl. In another bowl, combine Greek yogurt, grated garlic, lemon zest, lemon juice, and a pinch of salt.
  2. Prepare the chili oil by blending all its ingredients in a small bowl.
  3. Fry the eggs in a skillet with 3 tablespoons of olive oil until they reach your desired level of doneness. Lightly season with salt.
  4. Spread the lemony yogurt at the bottom of serving bowls. Place the fried eggs on top and sprinkle za'atar over both the eggs and yogurt. Garnish with fresh herbs and drizzle with chili oil. Serve alongside naan or toasted bread. Enjoy your Herby Za'atar Eggs with Lemony Yogurt and Chili Oil!
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