A Spiced Take On Breakfast – Herbed Eggs With Zaatar
Eggs are a staple of any cooked breakfast and are great for feeding the whole family. Turn breakfast into a whole family event with this classic Lebanese recipe.
These runny eggs are served in the pan, alongside a range of fresh Lebanese staples, and are perfect for dipping pita bread into.
The star of this recipe is zaatar, a middle eastern spice that brings real flavour to this meal. Zaatar is made from thyme, sesame seeds, roasted wheat, sumac, salt, and sunflower oil.
Cooking with this spice adds instant flair to an otherwise simple dish.
Set a large saucepan on medium heat. Pour three tablespoons of olive oil into the pan.
When the oil has warmed a little, gently crack five eggs into the pan.
As the eggs begin to cook sprinkle three large pinches of zaatar so the eggs are covered in spice. Season generously with salt.
Cover the pan with a lid and let the eggs cook for 4-6 minutes until the egg whites are cooked but the yolks are still runny.
Remove the lid and serve the eggs still in the pan.
Serve with labneh, olives, pickled eggplants, and fresh pita bread for dipping!
Ingredients
Directions
Set a large saucepan on medium heat. Pour three tablespoons of olive oil into the pan.
When the oil has warmed a little, gently crack five eggs into the pan.
As the eggs begin to cook sprinkle three large pinches of zaatar so the eggs are covered in spice. Season generously with salt.
Cover the pan with a lid and let the eggs cook for 4-6 minutes until the egg whites are cooked but the yolks are still runny.
Remove the lid and serve the eggs still in the pan.
Serve with labneh, olives, pickled eggplants, and fresh pita bread for dipping!