Classic Lebanese Breakfast Recipe
Two baked eggs with za'atar served with beef kibbeh, mint labneh, tomatoes & flatbread.
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Ingredients
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Baked Eggs with Za'atar
Beef Kibbeh
Mint Labneh
Tomatoes & Flatbread
Method
Baked Eggs with Za'atar
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare Baking Dish
Grease a small baking dish with olive oil.
- 3
Add Eggs
Crack the two eggs into the baking dish.
- 4
Season
Sprinkle za'atar, salt, and black pepper over the eggs.
- 5
Bake
Bake in the preheated oven for 10-12 minutes, or until the whites are set but the yolks are still runny.
Beef Kibbeh
- 6
Soak Bulgur
In a bowl, soak the cracked wheat (bulgur) in water for about 30 minutes, then drain and squeeze out excess water.
- 7
Mix Ingredients
In a large bowl, combine ground beef, soaked bulgur, chopped onion, pine nuts, cinnamon, salt, black pepper, and parsley. Mix well until fully combined.
- 8
Shape Kibbeh
Wet your hands and shape the mixture into small oval or round patties.
- 9
Cook Kibbeh
Heat olive oil in a frying pan over medium heat and cook the kibbeh for 5-7 minutes on each side or until browned and cooked through.
Mint Labneh
- 10
Tomatoes & Flatbread
- 11
Prepare Tomatoes
Slice the fresh tomatoes and place them on a serving plate.
- 12
Serve with Flatbread
Warm the flatbread slightly if desired, and serve alongside the baked eggs, kibbeh, and mint labneh.
