Savory Labneh Breakfast Bowl

Name: Savory Labneh Breakfast Bowl
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 2 servings
Cuisine: middle_eastern
Ingredients: 1 cup labneh (full-fat, cold from the fridge); 2 tbsp olive oil (extra virgin, for drizzling); 8 pcs cherry tomato (halved); 0.5 pcs cucumber (medium, diced into small cubes); 8 pcs kalamata olives (pitted, halved); 2 pcs egg (large, cold from fridge); 1 tsp za'atar; 1 pinch sumac; 1 pinch salt; 1 pinch black pepper (freshly cracked); 2 tbsp mint (fresh leaves, roughly torn); 2 pcs pita bread (warmed, for serving)

RATING

0.0/5

TASTE SCORE

8/10

A creamy, tangy labneh breakfast bowl swirled with good olive oil and surrounded by vibrant toppings: juicy cherry tomatoes, crisp cucumber, briny olives, and a soft-boiled egg. It's the kind of breakfast that feels indulgent yet comes together in minutes—perfect with warm pita for scooping.

PREP

10m

COOK

SERVES

1 BOWL

542 cal

SERVINGS

METHOD · 4 STEPS

boil · ~9 min
Soft-boil the eggs.
1.Bring a small saucepan of water to a rolling boil.
2.Gently lower cold eggs into the water using a spoon.
3.Boil exactly 6½ minutes for a jammy yolk.
4.Immediately transfer eggs to an ice bath and let cool 2 minutes before peeling.
TIPSix and a half minutes gives you a set white with a perfectly runny-jammy yolk. Adjust to 6 minutes for runnier or 8 for fully set.
prep
Prep the vegetables.
1.Halve the cherry tomatoes.
2.Dice the cucumber into small cubes.
3.Halve the kalamata olives.
4.Tear the mint leaves.
assemble
Assemble the labneh bowls.
1.Spoon ½ cup labneh into each serving bowl, spreading it into a thick swoosh with the back of the spoon.
2.Create a small well in the center with the spoon and drizzle 1 tablespoon olive oil into each bowl.
3.Arrange tomatoes, cucumber, and olives around the labneh in sections.
4.Halve the peeled soft-boiled eggs and nestle one egg into each bowl.
5.Sprinkle each bowl with za'atar, sumac, a pinch of salt, and cracked black pepper.
6.Scatter torn mint leaves over everything.
TIPKeep the labneh cold until serving—the contrast between the chilled creamy labneh and the warm egg is what makes this bowl shine.
serve
Warm the pita and serve immediately.
Warm pita bread on a dry skillet for 30 seconds per side or directly over a gas flame until puffed and lightly charred. Tear into pieces and serve alongside the bowls for scooping.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the jammiest yolk, start the timer the moment the eggs hit the boiling water.
2
Use full-fat labneh straight from the fridge—low-fat versions will be too runny.
3
Peel the eggs under cold running water to help the shell slip off cleanly.
4
Let the labneh come to room temperature for 10 minutes if you prefer a softer swoosh.
5
Prep all veggies while the eggs boil to streamline the 10-minute assembly.
6
If making ahead, store labneh and toppings separately and add the egg just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce olive oil to 1 tsp per bowl and use oil-free za'atar—you'll save about 100 calories while keeping the tangy creaminess intact.

high protein

High-protein

Add 3 oz of flaked smoked salmon or grilled chicken breast to each bowl—boosts protein to over 30g per serving for a post-workout meal.

vegan

Vegan

Replace labneh with thick coconut yogurt or blended soaked cashews, and swap the egg for crispy chickpeas or roasted mushrooms—keeps the creamy base and adds plant-based texture.

HEALTH BENEFITS