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
-
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.
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.