Za’atar Eggs Breakfast Plate

Prep Time: 15 Mins

Cook Time: 5 Mins

Total Time: 20 Mins

Serves: 2

The first time I thought of having a middle eastern style breakfast, I was in New York City. This tiny café below the Airbnb served plates of warm eggs, fattoush, hummus, and fresh pita bread. There are so many middle eastern breakfast platter variations that can be made as there are many delicious mezze. This recipe keeps it simple, combining an Israeli salad with hummus and za’atar eggs.  As in many of my other egg recipes, I mix egg whites with eggs for the extra boost of protein without fat. This helps balance the meal since the cheese and hummus are a source of fat and richness.

Ingredients

Israeli Salad

1 cup baby tomatoes, cut into quarters

1 cup chopped cucumber

2 tablespoons freshly chopped parsley

1 scant tablespoon olive oil

1 teaspoon lemon juice

¼ teaspoon fine sea salt

Za’atar eggs

2 eggs

1 cup egg whites

Salt and pepper to taste

¼ cup grated cheddar cheese (optional)

1 tablespoon olive oil

½ teaspoon za’atar

2 pita bread

4 tablespoons hummus

Directions

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1. Prepare the salad. Combine the tomatoes, cucumbers, parsley, olive oil, lemon juice, and salt in a bowl and toss.

2. In a small bowl, beat the eggs and egg whites with a pinch of salt and freshly ground pepper.

3. Heat olive oil in a large pan over medium heat. Add the eggs to the pan and use a spatula to scrape the edges to form soft curds. If using the cheese add it in before the eggs are fully cooked, so it can melt as the eggs are cooking.

4. Plate up the eggs on two plates and then sprinkle the za’atar on top of the eggs. To each plate add the salad, a generous scoop of hummus, and a warmed pita bread.