Baked eggs with labneh and za'atar, and a little spinach forgreen!, are one of the simplest and most delicious ways to make eggs. Once you start making eggs this way you’ll beexploring all kinds of ingredients to include.
Place a rack in the middle of the oven and preheat the oven to 375°F. Set a large kettle or pot of water to boil.
Coat each ramekin with 1/2 tablespoon olive oil, using a brush to coat evenly.
Cover the base of the ramekinswith a few spinach leaves.
Crack two eggs in each ramekin.
Whisk the labneh with grated onion and a pinch of salt. Spoon a dollop of labneh over just the egg whites in each ramekin, avoiding the yolks so those remain visible, so pretty! Top each yoke with a few grains of salt.
Place the ramekins in a baking dish or ovensafe pan with sides. Place that in the oven. Pour boiling water in the baking dish (not in the ramekins) to halfway up the sides of the ramekins.
Bake for about 15 minutes. It’seasy to overcook the eggs! They may look underdone when they are actually done.If you want dippable yolks, take them out at 14-15 minutes.