Levantine cuisine · Breakfast & Eggs

Bayd bi Zaatar

Fried eggs cooked in olive oil, sprinkled with zaatar and soft onions, eaten with flatbread.

Ingredients · for 2 servings

• 4 eggs
• 2 tbsp zaatar spice blend
• 1 onion
• 5 tbsp olive oil
• 1 tomato
• 1 flatbread (to serve)
• Salt, pepper

Instructions

1. Halve the onion and cut into thin half-rings, cut the tomato into thin slices.
2. Warm 3 tbsp olive oil in a pan over medium heat and fry the onion for 4–5 min. until translucent and lightly golden at the edges.
3. Sprinkle 1 tbsp zaatar over the onions and toast for 30 sec. until the oil turns green and the herbs become fragrant — no longer, or the zaatar turns bitter.
4. Carefully crack the eggs one by one at the edge of the pan and fry over low heat for 3–4 min. until the white is fully set but the yolk is still runny.
5. Season with salt and pepper, sprinkle the remaining zaatar over the eggs and drizzle with the rest of the olive oil.
6. Serve immediately with the tomato slices and warm flatbread for dipping into the soft yolk.