zaatar eggs

Fried eggs in olive oil with a generous sprinkle of za&#039;atar are next level delicious! I love serving my za&#039;atar eggs with a few chopped cherry tomatoes and warmed pita bread.

Za'atar Olive Oil Fried Eggs

tsp Kosher salt

tsp za'atar

Crack your egg in a ramekin or small dish.

Over medium-high heat, warm a nonstick skillet. Add the olive oil and turn the heat to medium. Tilt the pan around to spread the oil, and watch for it to shimmer.

Carefully slide the eggs in the heated oil. Season with Kosher salt and the za&#39;atar. Cook for about 2 to 3 minutes over medium heat, spooning some of the olive oil on top, until the whites are cooked the edges crisp up and the yolk is cooked to your liking (if you like, you can cover the pan for a few seconds to help it).

Serve immediately with warmed pita bread or your favorite crusty bread!

Batch roast sweet potatoes then use them to make a quick, healthy, and hearty breakfast that will keep you full until lunchtime.

Sweet Potato Breakfast with Fried Eggs

roasted sweet potatoes, (with their skin on)

Extra virgin olive oil

eggs

Kosher salt

Black pepper

feta cheese

Za’atar

Urfa Biber or Aleppo pepper

parsley

Open the sweet potatoes. Using a small sharp knife, cut the roasted sweet potatoes in half lengthwise.

Sear the sweet potatoes. In a medium nonstick pan or skillet, heat about 1 tablespoon olive oil over medium until shimmering. Gently add the sweet potatoes cut side down; the potatoes should sizzle right away. Cook just until the potatoes are warmed through, about 3 minutes.

Finish the sweet potatoes. Transfer to serving plates with the cut side facing up. Cut a pocket into the flesh of each sweet potato by slicing down the middle from top to bottom, leaving the skin intact. This is where you will put the fried eggs. Season with a pinch of salt and pepper.

Fry the eggs. In the same skillet, add a little more olive oil and heat until the oil is shimmering. Crack the eggs and cook until the whites are fully set and the edges are golden, about 3 minutes. Season lightly with salt and pepper.

Finish and serve. Top each sweet potato half with a fried egg. Sprinkle with the feta, za’atar, Urfa biber or Aleppo pepper, and parsley. Serve immediately.

This potato salad hits all the notes. Softly roasted baby potatoes, asparagus, pistachios and eggs. All tossed together in a mustard tahini dressing with just a hint of smokiness from za’atar.

Za'atar Roasted Potato and Asparagus Salad

baby potatoes

asparagus

olive oil

lemon juice

salt (to taste)

black pepper (to taste)

pistachios

½ tsp chili flakes

tsp yellow mustard

garlic (grated

tsp tahini

apple cider vinegar

tsp honey

preheating

baking

On a large rimmed baking sheet, combine the potatoes, olive oil and a pinch of salt and pepper. Sprinkle with lemon juice, toss well to evenly coat. Transfer to the oven and roast for 20-25 minutes, it depends on how big your potatoes are.

roasting

Remove the potatoes from the oven and add asparagus, za’atar, chili, pistachios. Toss well to coat evenly. Transfer to the oven and roast for 10-15 minutes or until the asparagus are tender.

combining

In the meantime, combine the ingredients for the dressing in a large bowl.

tossing

To assemble the salad, transfer the hot veggies to the bowl with the dressing. Stir until the vegetables are fully coated. Add eggs, season with salt and pepper and serve warm or at room temperature. Enjoy!

This salad looks like everything I want to eat this time of year.

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Za'atar Olive Oil Fried Eggs

Sweet Potato Breakfast with Fried E...

Za'atar Roasted Potato and Asparagu...

Top 3 zaatar eggs recipes from across the web

The most viewed zaatar eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Za'atar Olive Oil Fried Eggs

Sweet Potato Breakfast with Fried E...

Za'atar Roasted Potato and Asparagu...

The most viewed zaatar eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine