Za'atar Eggs

This is so simple, but so good. Fried eggs, basted in butter, za'atar and sumac, with some cilantro. I've been eating them as is, or with potatoes, or slices of olive bread to sop up the extra spiced butter. And sometimes yogurt too if I have it, which is especially good with the potato iteration. Yum. 

This recipe comes courtesy of Kahlil Omar, who I came across...somehow? and watched his middle eastern style za'atar egg youtube video. I make my own za'atar, but you can also purchase it. The za'atar recipe I make follows, which is by Sylvia of Feasting At Home. The roasted spices smell so good, and it is delicious on just about anything. Sylvia says: "There are many variations of Zaatar. This was my dad’s recipe- he was Egyptian. Other regions have different versions. There is not one “right” way. It varies from area to area, and even household to household." It is delicious on these eggs, but also on labneh, hummus, or as a rub on meat or fish. 

*If you would rather purchase yours, Sylvia recommends this one: Villa Jerada Zaatar Spice Blend from Seattle.

Za'atar Spice Mix

• 1 tablespoon dried thyme- crushed (or sub oregano)
• 1 tablespoon  cumin (see instructions about whole or ground)
• 1 tablespoon  coriander
• 1 tablespoon toasted  sesame seeds
• 1 tablespoon sumac
• ½ teaspoon kosher salt
• ¼ teaspoon or more aleppo chili flakes- optional

1. For the most flavor, toast whole seeds (cumin seeds and coriander seeds) until fragrant, then grind. This will make the most flavorful zaatar. If you don’t have whole seeds, feel free to use ground spices.
2. Mix all the ingredients together in a small bowl. Store in an airtight container.

I toasted the cumin/coriander together, then the sesame seeds.

Za'atar Eggs! 

There is no set amount - season heavily. Sumac is a tart, tangy spice available in middle eastern grocery stores. I have tried to harvest it myself, with minimal success on the spice front, but good success on the sumac lemonade/tea front. It is from the sumac berry clusters that you see in the late summer that are so brilliant and red!

• 1-2 T Butter
  
• Eggs
• Za'ater spice mix
• sumac 
• salt
  
• Fresh cilantro
  

1. Melt a pat of butter in your skillet/cast iron pan. 
2. When it is hot, crack two eggs. As they begin to set, sprinkle with a good amount of za'atar, salt and sumac. 
3. Add 1 T butter to the side of the skillet. Tilt the pan slightly as it melts, and spoon it over the egg yolks to baste them. Cook/baste them to your liking. 
4. Sprinkle cilantro over the top, and eat as is, or with some bread-like substance, sopping up the spiced butter. (Kahlil actually ate his eggs just out of the pan with pita bread, which looked delectable!)
   

*I ate these eggs with sliced fried potatoes and yogurt and it was really good. I have also eaten them with my Caraway Olive Bread, which is decidedly a weird combo. But I really love that bread! Making it with sundried tomatoes, sans caraway, might better match these eggs. Injera or some other flat bread would also be delicious.