Recipes

Fried Eggs with Za’atar, Feta and Tomato

Fresh za’atar is so delicious that it will easily become your favourite new spice.

Serves:
4
Prep Time:
15 min
Cook Time:
5 min

Ingredients

  • 1 sourdough baguette
  • 1 tbsp ( 15 mL ) olive oil
  • 4 eggs
  • 1 tsp ( 5 mL ) za’atar (store-bought or see recipe below)
  • 4 slices thick-cut tomato
  • ⅓ cup ( 75 mL ) crumbled feta cheese

Za’atar

  • 1 tbsp ( 15 mL ) ground cumin
  • 1 tbsp ( 15 mL ) dried oregano
  • 1 tbsp ( 15 mL ) toasted sesame seeds
  • 1 tbsp ( 15 mL ) lemon zest
  • 1 tbsp ( 15 mL ) dried thyme
  • 1 tsp ( 5 mL ) garlic powder
  • 1 tsp ( 5 mL ) salt
  • 1 tsp ( 5 mL ) pepper

Instructions

  1. Slice baguette in half horizontally; cut into four portions. Toast and set aside.
  2. Meanwhile, heat oil in large nonstick skillet set over medium heat; break eggs into skillet. Sprinkle with za’atar; cook for 3 to 4 minutes or until egg whites are set and crispy for sunny-side up (or cook to desired doneness).
  3. Sandwich tomato slices, fried eggs and feta cheese in toasted baguette.

Za’atar (makes 1/3 cup)

  1. Mix together cumin, oregano, sesame seeds, lemon zest, thyme, garlic powder, salt and pepper. Refrigerate in airtight container for up to 2 weeks.

Notes

Tips:

Try sprinkling leftover za’atar on scrambled eggs, poached eggs, or omelettes.

To make a more traditional za’atar, substitute ground sumac for the lemon zest. Look for sumac in Middle Eastern grocery stores.