Shared by Hedai Offaim
Shared by Hedai Offaim
White Shakshuka With Labneh
Yield: 4 servingsTime: 45min
White Shakshuka With Labneh
Yield: 4 servingsTime: 45minThis recipe was shared by Hedai Offaim. Read more about his family in "Hedai Offaim’s Table Is Always Open — And Covered with the Bounty of Israel" and try his recipes for msayer (pickled vegetables), steak and blackberry salad, and corn latkes.
Ingredients
- ¼ cup extra virgin olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, finely chopped
- 4 tablespoons coarsely chopped hyssop leaves (or you can substitute a mix of coarsely chopped fresh mint, oregano, sage, and/or thyme)
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1 pound labneh cheese
- 8 large eggs yolks
- Warm pita, for serving
Preparation
Step 1
Heat the oil in an 8-inch skillet over medium heat. Add the onion and sauté until golden, 10 to 12 minutes. Add the garlic and 3 tablespoons of the herbs and sauté 1 minute more. Season with salt and pepper to taste.
Step 2
Stir the labneh into the onion mixture and spread evenly in the pan. Cook until the labneh begins to steam and form bubbles at the edges, about 15 minutes.
Step 3
Meanwhile, separate the eggs: Crack each egg in half and carefully transfer the yolk back and forth between the two halves of the shell several times over a medium bowl, tipping the shell enough to allow the egg white to slide into the bowl beneath. Place the half of the shell containing the yolk interior-side up into an empty egg carton and repeat the process with the remaining eggs and yolks. Reserve the egg whites for another use.
Step 4
Using the back of a spoon, create 8 depressions in the labneh mixture and gently nestle an egg yolk in each. Cook until the yolks begin to grow firm and opaque at the edges but remain soft in the centers, 3 to 5 minutes more. Sprinkle with the remaining tablespoon of the herbs, season with salt and pepper, and serve immediately in the pan with warm pita.
