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Labneh-Baked Eggs
Print Recipe
3 tbsp
½ tsp
2 lg
Salt and freshly ground black pepper to taste
Castelvetrano olives, pitted and torn into pieces*
Castelvetranos are larger than most olives. Picholines are smaller but equally well suited here; use an extra one per serving
*Show Note
Fresh thyme leaves and chopped fresh basil, flat-leaf parsley, or oregano, for garnish

Of the many ways you can cook eggs, I believe baking them has the gentlest learning curve and highest success rate. Prepared this way, they’re nearly impossible to screw up. You can crack them into homemade tomato sauce, heavy cream, or ricotta, with pancetta, Parmesan, spinach, bread crumbs, herbs, or olives. I put the latter in mine, choosing the large, green Castelvetranos from Sicily, and cook them in labneh. You’ll see baked eggs on lots of restaurant brunch menus; they arrive straight from the oven, often in small gratin dishes so each diner has her own. That’s how I do it at home, whether I’m fixing myself a light supper or feeding a loved one or two. Fifteen minutes is all you need.


  1. Preheat the oven to 375ºF.
  2. In a small bowl, whisk together the labneh and harissa using a fork.
  3. Crack 2 eggs into a mini gratin dish, taking care not to break the yolks. Gently place dollops of the labneh mixture around the eggs, filling the surface area of the dish, and sprinkle with a generous pinch of salt and pepper. Dot the dish with the olive pieces.
  4. Bake until the whites are just set and the yolks are very loose, 9 to 10 minutes; the eggs will continue to cook once they’re out of the oven.
  5. Garnish with a generous showering of fresh herbs before serving.

Reprinted with permission from Kitchen Remix by Charlotte Druckman, copyright © 2020. Photographs by Aubrie Pick. Published by Clarkson Potter, a division of Penguin Random House, LLC.

Kitchen Remix

Charlotte Druckman

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