Olive oil fried eggs with za'taar

Za'atar is a Levantine cuisine mix of herbs and spices, including marjoram, sumac, thyme, sesame seeds, and others. It is used as a seasoning on top of dishes, in stews, and as a flavouring on grilled meats.

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 an example of how a simple seasoning can change an otherwise everyday dish into something special.

I have not cooked enough from this book, but I love the flavours and dishes every time I do. A book filled with wonderful recipes from Lebanon is a treat to have and cook from. The 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. 

Ingredients:

1 tablespoon olive oil

2 eggs

Salt, to taste

Pepper, to taste

11/2 teaspoon za'atar

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, grating some fresh pepper and salt on it. Finish with the za'atar. Serve immediately while hot.