Israeli breakfast bowl

By Eden Grinshpan
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  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons za’atar, store-bought or homemade
  • 4 large eggs
  • 2 teaspoons Aleppo pepper or red chile flakes
  • Kosher salt and freshly ground black pepper
  • 1 cup Classic Hummus or Garlikcy Tahini
  • 1 cup labneh, store-bought or homemade
  • Chopped salad
  • 4 ounces feta, crumbled
  • Chopped fresh parsley and dill for garnish
  • Easy peasy pita, Nan-e Barbari, All the Seeds Challah, or store-bought breads for serving
  • Hot sauce for serving


  1. In a small bowl, combine three tablespoons of the olive oil with the za’atar. Set aside.
  2. In a medium skillet, heat one tablespoon of the olive oil over medium-high heat for about two minutes to make sure it’s nice and hot. When the oil shimmers, crack the eggs into the oil and sprinkle with the Aleppo. Season with a pinch of salt and black pepper as the eggs fry. Cook until the whites are set but the yolks are runny, two to three minutes.
  3. In the bottom of each of the two bowls, scoop the hummus or tahini on one side and the labneh on the other side. Using a clean spoon for each, make a quick swoosh in the middle of the dollops to create a well. Fill the well with a drizzle of the za’atar olive oil. Place the salad and the feta around the dips and finish with the eggs to the side, so you can see all the beautiful ingredients. Garnish with fresh herbs and serve with bread and hot sauce of your choice.

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