Fried eggs with za’atar, like some of my favourite recipes, was invented from leftovers. While making breakfast one Sunday morning, I found some extra za’atar spice mixed with some olive oil and a chunk of mozzarella in our fridge. I had already started frying some eggs, so I sprinkled the spice and chopped cheese right into the hot pan.
I received the greatest compliment from Donatello – he told me it was his favourite style of eggs I’ve ever cooked. Considering he eats eggs every day, I was very flattered.
Most of my favourite recipes don’t require a lot of forethought because I usually have everything in my fridge or pantry. I do admit that my cupboards are bursting with packs of noodles, spices, dried beans, and so many other goodies that sometimes the doors don’t exactly close, but I do think that za’atar mix is a necessity in my kitchen.
I also always have eggs and some sort of cheese in the refrigerator, and the beauty of this recipe is that any melting cheese will work. I tried mozzarella and brie, which were delicious, but a cheddar or even a blue cheese would work if you’re feeling adventurous.
The sides can also be varied depending on what you have on hand. In the photos here I paired it with Arabic flatbread, but some toasted pita or even rice would work. I also love to serve a salad with my eggs, but some chopped fruit would also be delicious as an accompaniment.
- oil for frying
- 2 eggs
- 2 tbsp chopped cheese
- 2 tsp good olive oil
- 2 tsp za'atar spice mix
- Drizzle some oil in a frying pan and turn on heat to medium.
- In a small bowl, mix together olive oil and za'aatar mix.
- When pan is hot, crack in the two eggs.
- After about a minute, use a spoon to sprinkle the za'atar mixture and then the cheese evenly on top of the eggs.
- Allow egg whites to fully cook, or to your preferred doneness.
- Serve with flatbread and a small salad.
See our other za’atar recipes here.