Za’atar Spiced Baked Eggs With Black Olives and Labneh
Tangy, thick, and creamy, Labneh adds a flavourful punch to these egg cups! You can prep these ahead of time for busy mornings.
- Serves:
- 3
- Prep Time:
- 5 min
- Cook Time:
- 20 min
Ingredients
Nutrition Facts
- Calories
- 277
- Fat
- 22 g
- Saturated Fat
- 5 g
- Trans Fat
- 0.1 g
- Carbohydrate
- 6 g
- Fibre
- 1 g
- Sugars
- 1 g
- Protein
- 16 g
- Sodium
- 421 mg
- 2 tbsp ( 30 mL ) olive oil
- ½ cup ( 125 mL ) labneh or cream cheese
- 6 eggs
- 1 tbsp ( 15 mL ) za’atar
- 1 cup ( 250 mL ) spinach, coarsely chopped
- ¼ cup ( 60 mL ) black olives, chopped
- 1/8 cup ( 30 mL ) parsley, finely chopped
- salt, to taste
Instructions
-
Preheat oven to 350°F (180°C).
-
In a 6-cup muffin tin, add 1 tsp (5 mL) olive oil in each cup. Top with labneh or cream cheese. Crack an egg into each cup and sprinkle 1 tsp (5 mL) of za’atar and salt on top. Using a fork swirl the yolk around to mix with spices. Sprinkle in spinach and black olives.
-
Bake for 18-20 minutes until egg is cooked to desired doneness. Garnish with parsley.
Notes
-
If za’atar blend contains salt, adjust salt in recipe as required.