Lebanese Zaatar-Crusted Poached Eggs with Herbed Labneh & Roasted Vegetable Toast

Ingredients

• 4 whole large eggs, room temperature
• 1 cup labneh, or thick Greek yogurt
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 3 tbsp zaatar spice blend, divided
• 4 tbsp extra virgin olive oil, divided
• 1 whole medium eggplant, cubed small
• 1 medium yellow onion, thinly sliced
• 3 tbsp fresh mint leaves, chopped
• 3 tbsp fresh parsley, chopped
• 4 slices whole grain bread, thick-cut
• 1 tbsp white wine vinegar, for poaching
• 1 tsp sea salt, divided
• 1/2 tsp black pepper, freshly ground

Instructions

1. 1

   Preheat oven to 425°F. Toss eggplant cubes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on baking sheet and roast for 18-20 minutes until golden and tender.

2. 2

   While eggplant roasts, heat 1 tbsp olive oil in a large skillet over medium-low heat. Add sliced onions with a pinch of salt and cook for 12-15 minutes, stirring occasionally, until deeply caramelized.