Chilli labneh eggs is a vibrant Middle Eastern-inspired breakfast where creamy, tangy labneh is swirled into a rich, spicy tomato sauce and topped with softly cooked eggs. The dish comes together in one skillet, with the labneh adding a luxurious, cooling contrast to the chilli heat, while the eggs poach gently in the sauce until the whites are set and the yolks are still runny. It’s a simple, impressive meal that works for brunch, lunch, or a quick dinner, served straight from the pan with plenty of bread for dipping.
Ingredients
- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 garlic cloves, minced
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 1-2 fresh red chillies, finely chopped (adjust to taste)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground coriander
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) water or vegetable broth
- 1 cup (240 g) labneh (or Greek yogurt, see Tips)
- 4 large eggs
- 1/2 tsp (2 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large skillet (10-12 inches / 25-30 cm) over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the garlic, bell pepper, and fresh chillies. Cook for another 3-4 minutes until the pepper has softened.
- Stir in the cumin, smoked paprika, and ground coriander. Cook for 1 minute until fragrant.
- Add the crushed tomatoes, tomato paste, water (or broth), salt, and black pepper. Stir well to combine. Bring the sauce to a gentle simmer and let it cook for 8-10 minutes, stirring occasionally, until it thickens slightly.
- Reduce the heat to low. Dollop the labneh into the sauce in several spoonfuls, then gently swirl it through with the back of a spoon to create ribbons. Do not fully mix it in—you want streaks of white and red.
- Make 4 small wells in the sauce with the back of a spoon. Crack one egg into each well. Cover the skillet with a lid and cook gently for 5-7 minutes, until the egg whites are set but the yolks are still soft. If you prefer firmer yolks, cook for 8-10 minutes.
- Remove from heat and let rest for 1-2 minutes. Garnish with fresh cilantro or parsley and serve immediately.
Tips
- Labneh substitute: If you can’t find labneh, use full-fat Greek yogurt. It’s slightly thinner and less tangy, so the sauce will be a bit creamier but still delicious. For a dairy-free version, use a thick coconut yogurt (plain, unsweetened) and add an extra squeeze of lemon juice to mimic the tang.
- Heat level: The amount of chilli is adjustable. For a milder dish, remove the seeds from the fresh chillies or use just one. For more heat, add a pinch of cayenne pepper or a drizzle of chilli oil at the end.
- Avoid curdling: Keep the heat low when adding the labneh and eggs. High heat can cause the labneh to separate and curdle. Also, make sure your labneh is at room temperature before adding it to the hot sauce—cold dairy is more likely to curdle.
- Check egg doneness: The eggs are done when the whites are set and the yolks are cooked to your liking. For a runny yolk, the white should be fully opaque and firm. If you prefer a firmer yolk, cook a bit longer or cover the pan and let it sit off the heat for a few minutes.
Serving Suggestions
Serve the chilli labneh eggs straight from the skillet with warm pita, naan, or crusty sourdough for dipping. It also pairs well with a simple green salad or roasted potatoes on the side. For a more substantial meal, add a side of hummus or olives.
Variations
- Add greens: Stir in a handful of fresh spinach or kale with the tomatoes and let it wilt before adding the labneh.
- Make it meaty: Brown 200 g (7 oz) of ground lamb or beef with the onion in step 1, then proceed with the recipe. Cook until the meat is browned and cooked through (160°F / 71°C) before adding the spices.
- Cheese topping: Sprinkle crumbled feta or grated halloumi over the top before serving for extra saltiness.
- Swap the eggs: For a vegan version, omit the eggs and add canned chickpeas (rinsed and drained) to the sauce in step 4, then heat through.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The eggs will continue to cook and the yolks will firm up, so it’s best to reheat gently. To reheat, place the desired portion in a skillet over low heat, add a splash of water or broth, and warm through until just heated, about 5 minutes. Stir gently to combine. You can also microwave individual portions in 30-second bursts, but the texture of the eggs may suffer. The sauce alone freezes well for up to 3 months—just thaw overnight in the fridge and reheat, then add freshly cooked eggs.
Frequently Asked Questions
Can I make this ahead of time? The sauce can be made up to 2 days ahead and stored in the fridge. When ready to serve, reheat the sauce, then add the labneh and eggs as directed. It’s best to cook the eggs fresh.
What if I don’t have labneh? Use full-fat Greek yogurt as a substitute. It’s thicker than regular yogurt and will hold up better. You can also make a quick labneh by straining Greek yogurt in a cheesecloth-lined sieve for a few hours to remove excess whey.
How do I know when the eggs are done? The eggs are done when the whites are set and no longer translucent. The yolks should be soft and runny if you prefer them that way. If you like firmer yolks, cook for an additional 2-3 minutes or until the yolks are just set.
Can I use canned whole tomatoes instead of crushed? Yes, but you’ll need to crush them by hand or with a spoon before adding. Add them with their juices and break them up as they cook. You may need to simmer a few extra minutes to reach the same consistency.
Is this dish spicy? It has a moderate heat level thanks to the fresh chillies and smoked paprika. If you’re sensitive to spice, use only one chilli or remove the seeds. You can also serve with extra labneh or yogurt on the side to cool it down.
Can I use a different type of yogurt? Regular plain yogurt will work but is thinner and may curdle more easily. Stick to Greek yogurt or labneh for best results. If using regular yogurt, reduce the water in the sauce to keep it thick.
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