To me, travel is all about the food. Months before the unforgettable year of 2020, Dennis and I spent eight glorious days traveling the peaks and valleys of Israel and Palestine. Every moment was overflowing with exposure to historical places we had read about our entire lives as well as an introduction to unbelievable culinary delights.

Today I’m tickled pink to introduce you to two of these delights: Shakshuka and Labne.

This post is happily sponsored by Karoun Dairies and deliciously creamy Karoun Mediterranean Labne #karoun #karoundairies #karounlabne #labne

Shakshuka is poached eggs in a hearty tomato and pepper sauce.

Our first exposure to Shakshuka started that first morning at breakfast in Tel Aviv and continued every morning until our very last day.

Shakshuka is a traditional one-pot poached egg in a chunky tomato and bell pepper sauce served all over the Middle East and parts of North Africa. There are many variations, of course. Most will have a commonality of cumin, paprika, and heat from either cayenne pepper or chili powder.

Labne is the cow’s milk version of Greek yogurt.

Labne is a centuries-old Mediterranean-style dairy spread known as a crème kefir. It has a distinctive tangy flavor and is smoother and thicker than yogurt. It tastes somewhat like a soured cream cheese that is buttery. It’s perfect for adding to savory foods such as Shakshuka because of the tangy creaminess, which adds a balance to the tomatoes and peppers.

Karoun Mediterranean Style Original Labne Spread & Dip is great for:

• A delicious substitute for regular cream cheese or mayonnaise
• Naturally lower in fat than regular cream cheese
• A refreshing dip for pita bread and veggies
• Superb in sandwiches
• Tenderizes and marinates meats and poultry
• Adds creaminess to soups
• Is rich in calcium and contains probiotic cultures

Shakshuka is an affordable option for breakfast, lunch, or dinner.

I’m happy to share this simple recipe because Shakshuka is happy food. And easy-on-the-budget food since eggs is a highly affordable protein compared to beef, fish, and poultry.

You can make this dish ahead of time, up to the part where you crack the eggs. Simply make the sauce ahead of time by adding the creamy Karoun Labne and reheat it to a simmer.

Get ready to make the recipe!

If you’re interested in trying Karoun Labne, check out their website to find where to purchase near you. If you’re looking for additional inspiration for Labne recipes, follow them on Facebook, Instagram, and Twitter. 

Meanwhile, bookmark, pin, or print off this recipe so that when your Labne arrives, you can get cooking!

Life is short.

Let’s make the most of it!

Eat joyfully and live happily,

Lyndi

Print

Creamy Shakshuka Recipe with Labne

One-pot egg dish poached in tomatoes and spices with creamy labne.

Course Breakfast

Cuisine Mediterranean

Servings 6 people

Ingredients

• 3 tbsp olive oil
• 1/4 cup green onions, diced
• 1 bell pepper, small
• 5-6 garlic cloves, minced
• 2 cups Swiss Chard or spinach, chopped (stems removed)
• 14 ounce can of diced tomatoes
• 1 tbsp tomato paste
• 1 tbsp Harissa sauce
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup water
• 2 ounce cubed semi-firm cheese like paneer, halloumi, or feta
• 6 eggs
• 1/4 cup Karoun Mediterranean Style Original Labne Spread & Dip
• chopped parsley as garnish
• chopped oregano as garnish

Get Recipe Ingredients

Instructions

• Heat oil in cast iron skill or oven-safe pan with a lid over medium heat.
• Saute bell pepper, onion, and garlic for 5minutes or until tender.
• Add can of diced tomatoes, tomato paste, harissa, cumin, paprika, chili power, salt, pepper and water to the pan and stir. Bring up to high heat and let simmer for 5 minutes.
• Add Karoun Mediterranean Style Original Labne to the pot and stir.
• Add cubed cheese and Swiss Chard. When the chard melts, stir.
• Use the back of a spoon or ladle and make 6small wells (indentations) in the sauce. Crack an egg into each well and sprinkle with a pinch of salt and pepper.
• Cover with lid and cook eggs for 8-10 minutes, depending on whether you like a soft or hard cooked egg.
• Remove from heat and let rest for 5 minutes.Garnish with herbs and serve.

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