Israeli White Shakshuka
Creamy labneh and egg shakshuka without tomatoes — elegant, rich, and deeply flavorful with garlic and za'atar.
About This Recipe
White shakshuka is the most refined variation of the shakshuka family — eggs poached not in tomatoes or greens but in a rich, creamy base of labneh (strained yogurt), garlic, and olive oil. The result is silky, tangy, and deeply satisfying. Finished with za'atar, crushed chili, and good olive oil, it feels simultaneously ancient and modern.
Ingredients
Serves 2
- 400 glabneh (strained yogurt)
- 4 largeeggs
- 3 clovesgarlic, thinly sliced
- 3 tbspolive oil
- 1 tbspza'atar
- 1/2 tspAleppo pepper or chili flakes
- 1/4 cupwater or chicken stock
- 1/2 tspsalt
- fresh herbsmint or dill to garnish
Instructions
- 1
Heat the labneh
Heat olive oil in a pan over medium-low heat. Add sliced garlic and cook until fragrant and just golden, 2 minutes.
- 2
Create the white base
Add labneh and water/stock. Stir and warm gently until the labneh loosens to a creamy sauce consistency. Season with salt.
- 3
Add eggs
Make 4 wells in the white base. Crack eggs into the wells.
- 4
Cook the eggs
Cover and cook over low heat for 5–7 minutes until whites are set and yolks are to your liking.
- 5
Finish and serve
Sprinkle with za'atar, Aleppo pepper, and fresh herbs. Drizzle with extra olive oil. Serve with pita or sourdough.
Pro Tips
- →
Don't let the labneh boil — gentle heat prevents separation.
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Good olive oil here makes all the difference.
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Za'atar is non-negotiable for the Israeli character.
Variations
- •
Add roasted garlic instead of fresh for a milder flavor
- •
Top with crispy capers
- •
Serve with roasted cherry tomatoes on the side
Storage
Best eaten immediately.
History & Origin
White shakshuka emerged from Israeli restaurant culture in the 2010s as chefs explored variations on the traditional tomato version. It draws on the Levantine tradition of cooking eggs in yogurt sauce (similar to Turkish çılbır).
Frequently Asked Questions
What if I can't find labneh?
Greek yogurt works well. Full-fat sour cream is another option. Both should be loosened with a little water before cooking.
Is it supposed to be tangy?
Yes — the tanginess of the labneh is the point. Don't try to neutralize it.
Nutrition Facts
Per serving · 2 servings total
Time Summary
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