Lebanese Scrambled Eggs

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •4 large eggs
• •2 tbsp labneh
• •2 tbsp olive oil
• •1 small onion, finely chopped
• •1 small tomato, diced
• •1/4 cup fresh parsley, chopped
• •1/4 tsp salt
• •1/4 tsp pepper
• •1/4 tsp ground cumin

Instructions

1. 1

   In a bowl, crack the eggs and whisk them until well beaten.

2. 2

   Heat olive oil in a non-stick skillet over medium heat.

3. 3

   Add the chopped onion and sauté until translucent, about 2-3 minutes.

4. 4

   Stir in the diced tomato and cook for another minute until slightly softened.

5. 5

   Pour in the whisked eggs and reduce the heat to low.

6. 6

   Gently stir with a spatula, cooking slowly to create fluffy scrambled eggs, about 3-4 minutes.

7. 7

   Add salt, pepper, and cumin, stirring until just set and still slightly creamy.

8. 8

   Serve immediately with labneh on the side and garnish with fresh parsley.