Preheat the broiler and position a rack 6–8 inches from the heat source. Arrange the tomato slices on a small foil-lined baking sheet.

Cucumber salad: toss the sliced cucumbers with the za’atar and a pinch of the salt; set aside.

Pepper–onion salad: in a bowl, combine onion, bell pepper, parsley, cumin, and lemon zest. Warm the olive oil with the crushed garlic in a tiny saucepan for 30–60 seconds until fragrant; discard the garlic. Drizzle the infused oil over the mixture, add lemon juice and the remaining salt, and toss.

Broil the tomatoes 3–5 minutes, until softened and lightly charred at the edges.

In a medium bowl, whisk the eggs with tahini, smoked paprika, salt, and pepper using an immersion blender until smooth and pale.

Heat a nonstick skillet over medium-high. Pour in the egg mixture; let it set briefly, then gently push from edges toward center with a rubber spatula until soft, creamy curds form. Remove from heat just before fully set.

Assemble: place one warm tomato slice in each of three bowls. Top each with 1 tbsp labneh. Divide the scrambled eggs among bowls, sprinkle with sumac, and serve immediately with the cucumber salad, pepper–onion salad, and the remaining 1 tbsp labneh per serving on the side, plus crackers or pita.