Mediterranean·vegetarian·easy

Saffron Fattoush Breakfast Pan with Smoky Labneh

Name: Saffron Fattoush Breakfast Pan with Smoky Labneh
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 large, cut into pieces pita bread; 3 tbsp olive oil; 1, sliced red bell pepper; 1, sliced yellow onion; 3, minced garlic cloves; 4, chopped ripe tomatoes; 1 tbsp tomato paste; 1 pinch, soaked in 2 tbsp hot water saffron threads; 1 tsp ground sumac; 1/2 tsp smoked paprika; 4 large eggs; 1/2 cup labneh; 1/4 cup, torn fresh mint leaves; 1 cup, chopped romaine lettuce; to taste salt and pepper

Imagine waking up to the scent of toasted pita, sun-warmed tomatoes, and a whisper of saffron-infused olive oil. This is not your average shakshuka; it's a celebration of the Levant, where I've taken the crisp, tangy soul of fattoush and given it a breakfast twist. You'll nestle free-range eggs into a bed of jammy peppers and juicy tomatoes, brightened with sumac and fresh mint. The real magic happens when you swoop a spoonful of velvety, smoky labneh through the runny yolk, scooping up shards of golden pita. It's a dish that feels both rustic and luxurious, perfect for a slow weekend morning when you want to linger over coffee and soak up every last drop of that glorious, herby sauce.

40 min(prep 15 + cook 25)

4 servings

420 kcal

Ingredients

pita bread2 large, cut into pieces
olive oil3 tbsp
red bell pepper1, sliced
yellow onion1, sliced
garlic cloves3, minced
ripe tomatoes4, chopped
tomato paste1 tbsp
saffron threads1 pinch, soaked in 2 tbsp hot water
ground sumac1 tsp
smoked paprika1/2 tsp
eggs4 large
labneh1/2 cup
fresh mint leaves1/4 cup, torn
romaine lettuce1 cup, chopped
salt and pepperto taste

Nutrition

420 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Toast the pita pieces in a dry skillet over medium heat until golden and crisp. Set aside.
2
In a large oven-safe skillet, warm 2 tablespoons of olive oil over medium heat. Add onions and bell pepper, sauté until soft and golden, about 8 minutes.
3
Add garlic, tomato paste, sumac, smoked paprika, and the saffron with its soaking liquid. Stir for 1 minute until fragrant.
4
Add chopped tomatoes, season with salt and pepper, and simmer for 10 minutes until thickened and saucy. Stir in half of the fresh mint.
5
Make four wells in the sauce. Crack an egg into each well. Cover and cook on low heat for 6-8 minutes, until whites are set but yolks are still runny.
6
While eggs cook, mix labneh with a drizzle of olive oil and a pinch of salt.
7
Top the skillet with the toasted pita, chopped romaine, remaining mint, and dollops of smoky labneh. Serve immediately, straight from the pan.

#shakshuka #fattoush #breakfast #vegetarian

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