Smoky Sous-Vide Eggs with Charred Eggplant and Za’atar Labneh

Name: Smoky Sous-Vide Eggs with Charred Eggplant and Za’atar Labneh
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 4 large eggs; 1 medium eggplant (about 400g), sliced lengthwise into 1 cm thick slabs; 2 tbsp olive oil, divided; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 200 g labneh; 1 tbsp za’atar spice blend; 1 small garlic clove, minced; 1 tbsp fresh lemon juice; Salt, to taste; Freshly cracked black pepper, to taste; Fresh parsley leaves, for garnish; 1 small radish, thinly sliced (optional, for garnish); 1 tbsp pine nuts, toasted (optional, for garnish)

Silky sous-vide eggs layered over smoky, charred eggplant and tangy za’atar-spiced labneh create a textured, savory breakfast centerpiece with Middle Eastern flair.

Prep15 minCook60 minTotal75 minServes4Difficultymedium

Method

How to make it

01
Preheat sous-vide water bath to 63°C (145°F).
02
Brush eggplant slices with 1 tbsp olive oil and season with salt, smoked paprika, and cumin.
03
Heat a grill pan or cast iron skillet over high heat until very hot. Grill eggplant slices until deeply charred and softened, about 3-4 minutes per side. Set aside.
04
Combine labneh, minced garlic, za’atar, lemon juice, remaining 1 tbsp olive oil, salt, and pepper in a bowl. Mix well and keep chilled.
05
Place eggs in sous-vide bath, cooking for exactly 45 minutes at 63°C (145°F) for custard-like yolks with just-set whites.
06
Remove eggs carefully from the bath. Crack each egg open gently onto a paper towel to remove excess water.
07
To serve, spread a generous layer of za’atar labneh on each plate. Arrange charred eggplant slices over the labneh, then top with one sous-vide egg per serving.
08
Garnish with fresh parsley, radish slices, and toasted pine nuts for crunch and color. Season with additional black pepper if desired.

From the editor

Cooking tips

If you don’t have a sous-vide cooker, poach eggs gently in simmering water with a splash of vinegar for 4 minutes, but texture will differ.
Char the eggplant until almost blackened in spots for true smoky flavor; the bitterness balances the creamy labneh.
Labneh can be made ahead and flavored with za’atar up to 2 days in advance to deepen flavors.
Use fresh za’atar for the best aroma; if unavailable, a blend of thyme, sumac, and sesame seeds works well.

Published May 25, 2026