Eggs are a staple of any cooked breakfast and are great for feeding the whole family. In Lebanon, eggs with za'atar turn breakfast into a real family event. Eat them up straight from the pan.
Heat oil in a large saucepan on medium heat.
When the oil has warmed a little, gently crack five eggs into the pan.
Sprinkle with three large pinches of za'atar 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!