If you’re not familiar with it, za’atar is a fragrant spice blend that originated in North Africa, but is very popular throughout the Mediterranean basin. You can buy it at larger supermarkets or online, or you can make your own. See recipe below. If desired, serve the egg with warmed pita bread.
- 1 large farm-fresh egg
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/4 teaspoon coarse salt (kosher or sea), or more to taste
- 2 teaspoons za’atar (see below)
Crack your egg into a ramekin or small dish.
Warm a nonstick skillet over medium-high heat. Reduce the heat to medium and add the olive oil. Tilt the pan to distribute the oil and watch for the oil to shimmer.
Carefully slide the egg into the warmed oil. Season with salt and the za’atar. Cook for about 2 to 3 minutes over medium heat, spooning some of the olive oil on top, until the white is firm, the edges begin to brown, and the yolk is done to your liking. (If you like firm yolks, you can cover the pan for 30 seconds more.) Transfer to a plate and serve immediately with a drizzle of olive oil and a dusting of za’atar.
Serves 1 — Recipe adapted from themediterraneandish.com