Spicy Eggs with Labneh

This adaptation of a classic Turkish breakfast known as Cilbir takes only 10 min to make, and it is vegetarian and gluten-free. It features local eggs from Hinderer Farms, Bush Creek Creamery’s award-winning labneh cheese, and some spicy butter. You can find all of these ingredients at the Moscow Food Co-op.
 
If you have never tried labneh before you are in for a treat. Labneh is a thick Middle Eastern cheese made from yogurt. It’s creamy, tangy, and rich. Bush Creek Creamery infuses their version with roasted garlic and other delicious spices making it perfect for a cheese plate or a unique breakfast.
 
This recipe makes one serving, but it can easily be doubled or tripled. Just fry more eggs!

Ingredients
 
2 tablespoons of unsalted butter
1 teaspoon of red pepper flakes
½ teaspoon ground paprika
1 jar of Bush Creek Creamery’s roasted garlic labneh
1 large egg from Hinderer Farms
3 tablespoons of vegetable oil
Kosher salt
Freshly ground pepper
Naan or pita bread from the Moscow Food Co-op (optional)
Cilantro to garnish (optional)


Directions

1.      To make the spicy butter, melt the butter over medium heat in a small, heavy-bottomed sauce pan. Once the butter has melted, add the paprika and red pepper flakes and remove from the heat. Set aside and keep warm.

2.      Take a generous tablespoon of the labneh without too much of the oil it comes in and spread it on a plate.

3.      To fry the eggs, add the vegetable oil to a non-stick pan and heat it up over medium heat. Once the oil is hot, add the eggs. Cook for 1-2 minutes or until the egg whites start to set. You can now either flip the egg and cook it for another minute for an over easy egg or spoon hot oil over it for a fried egg. I like to spoon oil over my egg until the egg yolk begins to set.

4.      Once the egg is cooked to your liking, place it on top of the labneh. Spoon a little bit (or a lot) of the spicy butter on top and garnish with some chopped cilantro.

5.      Serve immediately alongside some warm naan or pita bread (optional).

Note: The spicy butter will keep in the fridge for up to 5 days. Just reheat it in the microwave before using it.
 

Guest blogger Daniela Miranda is the food photographer and recipe developer behind The Boozy Oyster blog, a food and cocktails blog that aims to inspire home cooks to try out new recipes. When she’s not cooking, she and her husband like to foster dogs and go hiking on Kamiak Butte.