Place eggs in a small saucepan filled with cold water. Set over medium heat and bring to a simmer. Cook for 3 minutes. Remove from heat, strain and pour cold water over the eggs. Set aside to cool.
Meanwhile, peel and pit avocado. Cut into wedges.
Spread labneh over two plates.
Top with avocado and sprinkle with paprika and dukkah.
Peel eggs and place on top. Serve with a drizzle of lemon, freshly cracked black pepper and olive oil.
*Note: Instead of dukkah, you can use 1 teaspoon dried oregano, pinch sumac and 1 teaspoon crushed pistachios or macadamias.