How to boil an egg- literally! And also a delicious labneh and chili oil sourdough tartine. After my workout, I love to eat a yummy homemade breakfast. I have recently been making this open egg sandwich that is transformed simply by the perfectly cooked eggs and the spicy, earthy chili olive oil.
I love my egg soft but not runny and this cooking technique gives the perfect results every time! Thank you Hala
Quick Chili Oil Eggs, with Labneh and Sourdough
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
How to boil an egg- literally! And also a delicious labneh and chili oil sourdough tartine. After my workout, I love to eat a yummy homemade breakfast. I have recently been making this open egg sandwich that is transformed simply by the perfectly cooked eggs and the spicy, earthy chili olive oil.
I love my egg soft but not runny and this cooking technique gives the perfect results every time! Thank you Hala
Ingredients
- 2 eggs
- 2 tbsp labneh
- 2 tspn extra-virgin olive oil
- A pinch of sumac
- A pinch of toasted sesame seeds
- A pinch of chili flakes
- A pinch of Aleppo pepper
- Salt, to taste
- 1 slice sourdough bread
Method
- 1)
Place the eggs in cold water. Bring to a boil, then cook for 5 minutes. Turn off the heat, cover the pot, and let the eggs sit for 2-3 minutes. Peel and slice the eggs.
- 2)
In a small bowl, mix the olive oil with sumac, chili flakes, and Aleppo pepper.
- 3)
Toast the sourdough slice until golden.
- 4)
Spread a bit of the olive oil mixture on the toasted bread.
- 5)
Spread labneh on top of the bread.
- 6)
Add the sliced eggs over the labneh.
- 7)
Drizzle more of the spiced olive oil over the eggs and season with a tiny bit of salt. Sprinkle sesame seeds.
- 8)
Enjoy!