Za'atar is a Levantine cuisine mix of herbs and spices including marjoram, sumac, thyme, sesame seeds and other ingredients. It is used both as a seasoning on top of dishes as well as in stews and on grilled meats as flavouring.
In this dish, za'atar helps brighten the otherwise boring fried eggs with a herby finish. The spices are mild and flavourful. This is a very simple recipe and I include it in my blog as how a simple seasoning can change an otherwise everyday dish to something special.
I have not cooked enough from this book, but every time I cook from it I love the flavours and dishes. A book filled with wonderful recipes from Lebanon is a treat to have and cook from. Easy-to-follow recipes make me want to pick up this cookbook and make super delicious dinners every night. I highly recommend this cookbook for authentic flavours from the region.
For more wonderful recipes from this cookbook, click here.
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
11/2 teaspoon za'taar
1 slice sourdough, toasted if desired
Heat a frying pan with the olive oil. Crack the eggs into the oil and cook on medium heat till the edges are crisp. The yolks should be semi-cooked by now.
Add the toast to a plate. Slide the egg onto the plate and grate some fresh pepper and salt onto the egg. Finish with the za'taar. Serve immediately while hot.