Step 1

Bring a small pot of water to a boil then, using a spoon, gently add your egg to the pot and boil for 6-7 minutes. Once cooked, remove the egg from the pot and transfer it to a bowl with cold water until cool enough to handle, and then peel the eggs.

Step 2

In a small pan, warm the olive oil, then add the diced bell pepper and tomatoes and cook for 4-5 minutes, gently breaking them up with a wooden spoon or spatula, until the vegetables begin to soften.

Step 3

Add the minced garlic and red pepper flakes to the pan, stir to combine, and cook for an additional 2-3 minutes, then remove from the heat.

Step 4

In a shallow serving bowl, dollop the labneh or yogurt into the bowl and then, using the back of a spoon, spread it across 1/3 of the bowl.

Step 5

Top the labneh with the tomato mixture, soft-boiled eggs, and sprinkle with feta cheese, fresh herbs, za’atar seasoning, and serve with a side of warm pita bread.