I first had this breakfast back in June when I went to shoot a wedding in Malibu and visit my brother, Chris. He always makes me breakfast when I'm there (awww!), and he made this delicious Lebanese breakfast one morning.
You may be thinking "what the heck is Labneh?" Don't worry, I had never heard of it until Chris served it with this dish. Labneh is a Lebanese cream cheese that strongly resembles greek yogurt. The difference is that Labneh is basically greek yogurt that has been processed a little more in order to become more cheese-like. It's absolutely delicious and goes perfectly with this breakfast because of the savory-ness of the egg scramble. It adds a little bit of tang (but not too much!) to the flavor.
This recipe is quick and easy and perfect if you happen to have several people over. You can always add a little more of each ingredient to accommodate more friends for breakfast!
CHICKPEA & EGG SCRAMBLE WITH PITA AND LABNEH
- 4 eggs
- Dash of salt and pepper
- 1 tablespoon olive oil (plus more for drizzling)
- 1 can chickpeas
- 1 cup diced tomatoes
- 1 small red onion, diced
- 1 1/2 teaspoon cumin
- 3/4 cup sliced green onion, set aside sliced white ends
- 16 oz labneh
- 2 large pitas
- Heat olive oil in a large skillet over medium heat. Place white ends of green onion and the diced red onion in skillet and cook until fragrant.
- Add the chickpeas and cumin and as the chickpeas cook, lightly mash them with the back of a fork or spoon.
- Place eggs and a pinch of salt and pepper in a small bowl and whisk to combine. Add eggs to your skillet. Stir occasionally to combine eggs with the beans.
- Add your tomatoes to the skillet and continue to stir to combine. Watch closely so the eggs don't get overdone and remove from heat when they are cooked through. Sprinkle about half a cup of green onion on top of your egg scramble.
- For the labneh, scoop into two small bowls and drizzle with olive oil, salt, pepper and some green onion.
- Heat up your pita and serve.
- To eat, tear your pita into hand-sized pieces, scoop some of your eggs onto the pita, wrap and then dip into the labneh.