Fried Eggs with Za’atar, Feta, and Tomato

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

Prep Time:
15 min
Cook Time:
5 min


Nutrition Facts
  • 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


  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.



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.