- Prep Time:
- 5 min
- Cook Time:
- 20 min
- 2 tbsp (30 mL) olive oil
- 1/2 cup (125 mL) labneh or cream cheese
- 6 eggs
- 1 tbsp (15 mL) za’atar
- 1 cup (250 mL) spinach, coarsely chopped
- 1/4 cup (60 mL) black olives, chopped
- 1/8 cup (30 mL) parsley, finely chopped
- salt, to taste
Preheat oven to 350°F (180°C).
In a 6-cup muffin tin, add 1 tsp (5 mL) olive oil in each cup. Top with labneh or cream cheese. Crack an egg into each cup and sprinkle 1 tsp (5 mL) of za’atar and salt on top. Using a fork swirl the yolk around to mix with spices. Sprinkle in spinach and black olives.
Bake for 18-20 minutes until egg is cooked to desired doneness. Garnish with parsley.
If za’atar blend contains salt, adjust salt in recipe as required.