Sambal oelek and chili-garlic sauce are basically the same except the latter has garlic in it. Glad we could help clear that up.
Ingredients
2 servings
Preparation
Step 1
Mix hot chili paste, vinegar, and honey in a small bowl. Place labneh in another small bowl; season with salt.
Step 2
Heat oil in a medium nonstick skillet over medium-high. Crack eggs into pan and cook, shaking pan occasionally to keep eggs from sticking to each other, until edges are golden brown, about 2 minutes; season with salt. Carefully tilt skillet toward you so oil pools at front edge of pan. Spoon oil over egg whites, especially where they are still translucent, avoiding yolks, until set, about 1 minute.
Step 3
Divide labneh between tortillas and top with eggs, chile jam, and scallions.
Leave a Review
Reviews (4)
Back to TopThe eggs were good and the chile jam was excellent: extremely easy to make, and it would go well with any number of things. I mixed what I had left over with mayonnaise to spread on sandwiches
Vidkun
Austin, Texas
11/1/2019
This is a PERFECT start to a weekend morning. Easy breezy prep, the chili sauce plus labneh (or greek yogurt) makes a magnificent pairing - and then you add that runny yolk to the mix? Heavenly. Just make sure you don't skimp on the tortilla unless you're the kind of person who likes to bring a fork to the taco party.
pmjaws
Cincinnati
1/5/2019
Super simple, delicious breakfast.
knollexx
10/20/2018
I love this. We have a few recipes that are similar, but this is now my go-to. Perfect for a snack. The chile jam is just the right amount of heat and sweet. Oh, and I don't do dairy, so no yogurt on top; great just the way it is!
Anonymous
Buffalo Grove, IL
12/28/2017
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