- Prep Time:
- 15 min
- Cook Time:
- 5 min
- 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
- 1/3 cup (75 mL) crumbled feta cheese
- 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
Slice baguette in half horizontally; cut into four portions. Toast and set aside.
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).
Sandwich tomato slices, fried eggs and feta cheese in toasted baguette.
Za’atar (makes 1/3 cup)
Mix together cumin, oregano, sesame seeds, lemon zest, thyme, garlic powder, salt and pepper. Refrigerate in airtight container for up to 2 weeks.
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.