Golden cubes of paneer coated in fragrant za'atar, air-fried until the edges shatter and the centers stay creamy. Silky soft-baked eggs, cooked in the same air fryer just minutes later, settle onto the plate beside them. A punchy olive-herb salsa — bright with lemon, salty from kalamata olives, herby from fresh parsley and mint — ties everything together into a breakfast that feels like a slow morning on the Aegean, except it took you barely twenty minutes.

Each serving delivers roughly 56 grams of fat and only 5 grams of net carbs, making this a textbook ketogenic breakfast. The paneer provides a generous base of fat and protein on its own, and the olive oil used for both the za'atar coating and the salsa pushes the fat ratio well above 75 percent of total calories. You stay fueled and satisfied deep into the afternoon without a blood sugar spike in sight.

This recipe is also absurdly practical. The olive-herb salsa takes five minutes to chop together while the air fryer does the heavy lifting. There is no marinating, no batch of batter, and no pile of dishes afterward. It scales easily for a weekend brunch — just double the paneer and eggs and cook in batches. You can even prep the salsa the night before and store it in the fridge so morning assembly is hands-off.

Ingredients (serves 2)

For the za'atar paneer:

  • 7 oz (200g) paneer, cut into 3/4-inch (2cm) cubes
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons za'atar spice blend
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper

For the air fryer soft eggs:

  • 4 large eggs
  • 1 teaspoon extra-virgin olive oil (for greasing ramekins)
  • Pinch of flaky sea salt

For the olive-herb salsa:

  • 1/4 cup (35g) kalamata olives, pitted and roughly chopped
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon capers, drained and roughly chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon red pepper flakes (optional)

For serving:

  • 1 cup (30g) baby spinach
  • 4 cherry tomatoes, halved
  • Lemon wedges

Instructions

  1. Prepare the za'atar paneer. Pat the paneer cubes dry with a paper towel — this step is important for achieving a crispy crust. Place them in a bowl, drizzle with 1 1/2 tablespoons olive oil, and toss gently. Sprinkle the za'atar, salt, and black pepper over the cubes and toss again until every surface is evenly coated in the fragrant spice mix.

  2. Preheat the air fryer. Set the air fryer to 380°F (195°C) and let it preheat for 2 minutes. If your model does not have a preheat function, simply run it empty at temperature for 2 minutes.

  3. Air fry the paneer. Arrange the za'atar paneer cubes in a single layer in the air fryer basket, leaving a little space between each cube so the hot air can circulate. Cook for 8 minutes, shaking the basket or flipping the cubes with tongs at the 4-minute mark. The paneer is done when the za'atar crust is deeply golden and fragrant and the edges look toasty and slightly crackled. Transfer to a plate.

  4. Make the olive-herb salsa while the paneer cooks. Combine the chopped kalamata olives, parsley, mint, capers, olive oil, lemon juice, and red pepper flakes in a small bowl. Stir well and set aside. The salsa improves as it sits, so making it first gives the flavors a few minutes to meld.

  5. Bake the eggs in the air fryer. Lightly grease two small oven-safe ramekins (about 4 oz / 120ml each) with the teaspoon of olive oil. Crack 2 eggs into each ramekin. Place them in the air fryer basket and cook at 330°F (165°C) for 4 to 5 minutes. At 4 minutes the whites will be just set and the yolks still runny — perfect for dragging the paneer cubes through. For firmer yolks, go the full 5 minutes. Sprinkle with flaky salt immediately.

  6. Assemble the plates. Divide the baby spinach between two plates or shallow bowls. Arrange the warm za'atar paneer cubes over the spinach — the residual heat will gently wilt the leaves. Nestle the ramekins of soft eggs alongside or slide the eggs out onto the plate. Spoon the olive-herb salsa generously over everything. Scatter the halved cherry tomatoes around the plate and serve with lemon wedges for squeezing.

Nutrition per Serving

Nutrient Amount
Calories ~645 kcal
Fat ~56g
Protein ~30g
Total Carbs ~7g
Fiber ~2g
Net Carbs ~5g

Approximate values based on standard nutritional data for full-fat paneer, large eggs, and the stated quantities of olive oil, olives, and vegetables.

Tips & Variations

Nail the paneer texture. The single most important thing you can do is pat the paneer cubes completely dry before tossing them in oil and za'atar. Surface moisture steams instead of crisps, leaving you with rubbery cubes instead of golden, crackly ones. If your paneer came packed in water, press it gently between paper towels for a minute before cubing.

Make your own za'atar if needed. Store-bought za'atar blends vary widely. If yours tastes bland, or if you cannot find one, mix together 1 tablespoon dried thyme, 1 tablespoon toasted sesame seeds, 1 teaspoon ground sumac, and 1/2 teaspoon salt. Be aware that some commercial za'atar blends contain wheat flour as a filler — check the label to keep this recipe gluten-free and to avoid hidden carbs.

Turn this into a meal-prep situation. The za'atar paneer cubes reheat beautifully in the air fryer for 2 to 3 minutes at 370°F (190°C). The olive-herb salsa keeps in an airtight container in the fridge for up to three days and actually tastes better on day two. Only the eggs should be cooked fresh each morning — they take under 5 minutes.

Swap the paneer for halloumi for a different texture. Halloumi gets even crispier than paneer in the air fryer because of its lower moisture content, and it brings a pleasant saltiness that pairs wonderfully with the za'atar. Just skip the added salt if you go this route, since halloumi is already quite salty. Macros stay very similar — halloumi runs slightly higher in fat and sodium.

Watch the carbs in cherry tomatoes. The small handful used here adds only about 1.3 grams of carbs per serving, which fits comfortably within keto limits. But if you are eating very strict keto (under 20g total carbs daily and counting every gram), feel free to skip them entirely and add a few more olives instead. Olives contribute healthy monounsaturated fat and negligible net carbs.

Frequently Asked Questions

Is paneer actually keto-friendly?
Paneer is one of the best proteins for vegetarian keto. A 100-gram serving of full-fat paneer contains roughly 21 grams of fat, 18 grams of protein, and just 1 to 2 grams of carbohydrates. Those macros put it squarely in keto territory. The key is buying full-fat paneer — some low-fat or lite versions add starches for texture, which bumps the carb count. Always check the nutrition label, and when in doubt, making paneer at home from whole milk and lemon juice guarantees zero additives.
Can I make this dairy-free or vegan?
For a dairy-free version, swap the paneer for extra-firm tofu that has been pressed for at least 20 minutes. Tofu will not crisp quite the same way — it goes chewy-crisp rather than crackly — but it absorbs the za'atar coating beautifully. Use the same temperature and cooking time. For fully vegan keto, replace the eggs with thick slices of avocado or a scoop of silken tofu blended with olive oil, lemon, and nutritional yeast for a creamy component. The olive-herb salsa is already vegan as written.
How do I store and reheat leftovers?
Store the za'atar paneer cubes and the olive-herb salsa in separate airtight containers in the refrigerator for up to three days. Reheat the paneer in the air fryer at 370°F (190°C) for 2 to 3 minutes — they crisp back up almost as well as fresh. The salsa needs no reheating; just pull it from the fridge and let it come to room temperature for a few minutes while the paneer warms. Always cook the eggs fresh for the best texture, since reheated soft-baked eggs lose their runny yolk appeal entirely.
Can I use a regular oven instead of an air fryer?
Yes, though timing will change. Preheat your oven to 425°F (220°C). Spread the za'atar paneer cubes on a parchment-lined baking sheet and roast for 15 to 18 minutes, flipping once halfway through. For the eggs, reduce the oven to 350°F (175°C), place the ramekins on the middle rack, and bake for 10 to 12 minutes. The air fryer is faster and gives a crispier crust on the paneer because of the concentrated circulating heat, but the oven produces a perfectly good result with slightly less char on the edges.
What size ramekins work for the air fryer eggs?
Standard 4-ounce (120ml) ramekins fit two eggs comfortably and slot into most air fryer baskets without trouble. If your air fryer basket is small and cannot fit two ramekins side by side, use one slightly larger 8-ounce ramekin and cook all four eggs together — just add 1 to 2 minutes to the cooking time since the larger volume of egg takes longer to set. Silicone muffin cups also work well and have the advantage of being flexible, which makes sliding the eggs out much easier. Regardless of which vessel you use, always grease it lightly with olive oil to prevent sticking.