Breakfast

Zaalouk-Spiced Shakshuka with Whipped Labneh

Name: Zaalouk-Spiced Shakshuka with Whipped Labneh
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1 medium eggplant, cut into ½-inch cubes; 3 large tomatoes, halved; 1 medium red onion, thinly sliced; 3 cloves garlic, minced; 1 tsp ground cumin; ½ tsp ground coriander; ¼ tsp cayenne pepper; ¾ cup labneh or Greek yogurt; 3 tbsp extra virgin olive oil, divided; 4 large eggs; 2 cups water; 1 tbsp white vinegar; 8 fresh sage leaves; 1 tbsp lemon juice; sea salt and pepper to taste; small handful fresh cilantro, chopped

A Moroccan-inspired warm salad of slow-roasted eggplant and tomato, cumin-forward and silky, crowned with two perfectly poached eggs and crowned with tangy whipped labneh and crispy sage leaves. The yolks break into the spiced sauce—rich, complex, and unforgettable.

519calper serving 26gprotein 36gcarbs 32gfat 20min prep 45min 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