Bayd bi Za’atar
The Quirky Foodster Team
Ingredients
- Eggs — 4
- Za'atar spice blend — 3 tbsp
- Olive oil — 3 tbsp
- Salt — to taste
- Fresh flatbread, to serve
Method
- Heat 2 tablespoons of the olive oil in a frying pan over medium heat.
- Crack in the eggs and fry until the whites are set but the yolks remain soft, or to preference.
- Season with salt.
- Sprinkle generously with za'atar and drizzle with the remaining olive oil.
- Serve immediately with warm flatbread.
Introduction: Fried eggs finished with a generous dusting of za'atar and a drizzle of olive oil, a simple, fragrant Palestinian breakfast staple.
Cultural Background: Za'atar, a blend of wild thyme, sumac and sesame, is deeply tied to Palestinian identity and land, and sprinkling it over fried eggs and fresh bread is one of the most common ways it opens the day.
Tips: Use a generous amount of za'atar, as it's meant to be a defining, prominent flavour of the dish. Good olive oil makes a real difference here — use the best you have.
Variations: Add a sprinkle of crumbled white cheese alongside the za'atar. Scramble the eggs instead of frying, folding in the za'atar as they cook.
Storage: Best assembled and eaten immediately; not suitable for storing.
Reheating: Not applicable — this is a freshly cooked dish eaten immediately.
FAQs:
Q: What is za'atar?
A: A fragrant spice blend of dried wild thyme, sumac, sesame seeds and salt, deeply significant in Palestinian cooking and culture.
Q: Is za'atar spicy?
A: No, it's earthy and tangy rather than spicy, with a distinctive herbal, slightly tart character.
- Eggs — 4
- Za'atar spice blend — 3 tbsp
- Olive oil — 3 tbsp
- Salt — to taste
- Fresh flatbread, to serve
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