Za'atar Spiced Baked Eggs With Black Olives and Labneh
Serves
3
Prep Time
5 min
Cook Time
20 min
Print Recipe
Tangy, thick, and creamy, Labneh adds a flavourful punch to these egg cups! You can prep these ahead of time for busy mornings.
Ingredients
- 2 tbsp (30 mL) olive oil
- ½ cup (125 mL) labneh or cream cheese
- 6 eggs
- 1 tbsp (15 mL) za’atar
- 1 cup (250 mL) spinach, coarsely chopped
- ¼ cup (60 mL) black olives, chopped
- ⅛ cup (30 mL) parsley, finely chopped
- salt, to taste
Instructions
- Step 1
Preheat oven to 350°F (180°C).
- Step 2
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.
- Step 3
Bake for 18-20 minutes until egg is cooked to desired doneness. Garnish with parsley.
Tips
-
If za’atar blend contains salt, adjust salt in recipe as required.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 277 |
| Fat | 22 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrate | 6 g |
| Fibre | 1 g |
| Sugars | 1 g |
| Protein | 16 g |
| Sodium | 421 mg |