One of my favorite ways to start the day is with this ancient dish of rich and creamy labneh topped with poached eggs, melted chili butter, and sumac. The flavors and technique of this breakfast are reminiscent of my childhood. Labneh or yogurt infused with garlic and paired with runny eggs and Levantine spices – it doesn’t get much better than that.
The original version of this dish, which originates from Turkey, is made with delicious Turkish yogurt. I have always preferred to go just a slight bit more indulgent with the use of labneh. Feel free to use what is available to you. But most importantly, take a calm moment to savor every mouthful of this delicacy.
INGREDIENTS/ SERVES 1
1/2 cup labneh or Turkish yogurt
1/2 a medium clove garlic, or to taste, finely crushed
2 large eggs
1-2 tablespoons salted butter, to taste
generous pinch ground Aleppo chili or paprika
extra-virgin olive oil
Bring a medium pot of water to a simmer and stir in two pinches of salt. In a small bowl, combine the labneh with the crushed garlic and mix together. Spread onto a plate and set aside.
Crack an egg onto a strainer and swirl to remove any loose egg white. Place the egg in a small bowl and repeat with the other egg. Set aside. This step will allow the eggs to hold their shape while cooking.
Melt the butter in a small saucepan over medium-low heat and add a generous pinch of ground Aleppo chili or paprika. Simmer for a minute and turn off the heat.
Reduce the heat of the water to the lowest setting and gently drop each egg into the pot. For best results, drop the egg as close to the water as possible. Use a cooking spoon to gently stir the water around the eggs for 4 minutes. Remove each egg using a slotted spoon and place onto the labneh spread. Drizzle with the melted chili butter, olive oil, parsley, and sumac. Enjoy right away with a crisp and warm peace of bread.