Breakfast

Charred Tomato Confit & Labneh Shakshuka with Crispy Sage Oil & Burnt Honey

Name: Charred Tomato Confit & Labneh Shakshuka with Crispy Sage Oil & Burnt Honey
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 2 servings
Ingredients: 1 lb cherry tomatoes, halved lengthwise; 3 tbsp extra-virgin olive oil; 1 tsp ground cumin; ½ tsp cinnamon; 1 cup Greek yogurt (labneh base); ½ tsp kosher salt; ¼ tsp white pepper; 4 large eggs; 8 fresh sage leaves; 3 tbsp clarified butter (for sage oil); 2 tbsp raw honey; 1 tsp lemon zest; fleur de sel for finishing

This is not a simple egg dish—it's an exercise in controlled heat and patience. You'll slow-roast halved cherry tomatoes with cumin and cinnamon until they collapse into glossy jammy pools, then cradle them in whipped, salted labneh. Poach eggs into that creamy bed, drizzle with sage oil (made by tempering fresh sage leaves in clarified butter until crispy and golden), and finish with a thread of burnt honey that's been caramelized until it turns mahogany and bitter-sweet.

698cal per serving 25gprotein 32gcarbs 54gfat 15min prep 65min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this