Levantine Za'atar Eggs on Labneh

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Stir 200 g yoghurt with 1 pinch of salt and spread it on 2 plates.

2. 2

   Bring water with a splash of vinegar to a simmer and poach 4 eggs one after the other for 3 minutes each.

   3:00
3. 3

   Stir 2 tbsp olive oil with 2 tsp za'atar.

4. 4

   Place the poached eggs on the labneh, drizzle with the za'atar oil and serve with flatbread.