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Crush or mince garlic and whip into labneh, until light and airy.
Heat butter over medium heat to melt, add Aleppo pepper and heat for a few minutes, turn off heat and let it sit.
Heat water in a pot and add vinegar. Once its boiling, stir to create a whirlpool and crack your egg in. Stir before the addition of each egg. Poach for 2 minutes, and not much longer because you want runny eggs. Remove with slotted spoon to paper towel-lined plate.
To plate, put your labneh in a plate or bowl and swirl it around to make a little nest for your eggs. Put your eggs in and pour butter over. Top with herbs and serve with toasted crusty or flat bread.