Breakfast

Burnt Honey Menemen with Crispy Sage Oil & Whipped Labneh

Name: Burnt Honey Menemen with Crispy Sage Oil & Whipped Labneh
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 6 large free-range eggs; 1 large red pepper (250g), roasted & peeled; 1 large yellow onion (180g), thinly sliced; 3 ripe tomatoes (400g), halved; ¾ cup full-fat Greek yogurt; 2 tablespoons olive oil for labneh; ¼ cup extra-virgin olive oil (for sage oil); 12 fresh sage leaves; 2 cloves garlic, minced; 1 teaspoon sumac; 1 teaspoon Aleppo pepper; Sea salt & cracked black pepper; 4 slices sourdough bread; 2 tablespoons butter (for toast); 1 tablespoon honey (for drizzle)

Shepherd's-style eggs transformed: slow-cooked sweet peppers meet charred tomato jam, lifted by whipped labneh dollops and sage oil crackling across soft, barely-set curds. Summer incarnate on a wooden board, with crispy sourdough shards for scooping.

1215calper serving 45gprotein 104gcarbs 71gfat 20min prep 50min 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