Mediterranean-Style Breakfast

If you prefer to use the oven to warm the pitas instead of a microwave, preheat the oven to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. In a bowl, combine the halved tomatoes, sliced cucumber, vinegar, and up to half the za’atar. Drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the parsley leaves and stems. Quarter the pitas. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the labneh, tahini, 1 teaspoon of water, and as much of the garlic paste as you’d like; season with salt and pepper.

If using the microwave, wrap the quartered pitas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through. If using the oven, place the quartered pitas on a large piece of foil; tightly wrap to seal. Place directly onto an oven rack and warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the fried eggs with the warmed pitas, creamy tahini, and cucumber-tomato salad. Garnish with the chopped parsley and as much of the remaining za’atar as you’d like. Enjoy!