Feta and Za’atar Eggs
My very good friend Ivy (whom my middle daughter Ivy is named after) introduced me to this incredible combination. We had been away for a Uni reunion weekend, and this plate of eggs for brunch one morning, cooked by Ivy, saved us from the night before and set us up for the day ahead! There’s no going back now, I promise you I no longer eat scrambled eggs any other way. This version is just insanely delicious. The za’atar delivers so much flavour to one of the quickest egg dishes going, and as the feta warms and scrambles into the eggs as they cook, the cheese slackens in the mix turning the egg mixture extra creamy but still with that classic salty, tangy, acidic cheesy feta flavour. Just add a slosh of hot sauce to serve, and if your fridge happens to have soft herbs, coriander or dill, roughly chop and throw the lot over these most delicious scrambled eggs to serve.
FYI: Za’atar is a Middle Eastern spice blend and varies from region to region. Generally speaking it is a combination of dried oregano, thyme or marjoram, with sumac and toasted sesame. I bought mine in my local Middle Eastern store here in Bristol. I buy it often and get through masses here at home as I find it such a useful seasoning. On eggs brilliant, but also cooked veg, BBQ meat or fish and anything like hummus, plus more olive oil is frankly super delicious.
INGREDIENTS
Serves 2
4 large eggs
100g feta cheese, crumbled
2 tsp za’atar, or more to taste
Butter or olive oil to cook the eggs (and toast)
A small handful of soft herbs (such as coriander or dill), roughly chopped, optional
Salt and freshly ground black pepper
Hot sauce, to serve
Toast
METHOD
Crack the eggs into a bowl, add the feta and beat with a fork. Season with salt and pepper to taste.
Heat the butter or oil in a nonstick frying pan over a medium heat until sizzling, then pour in the eggs.
While cooking over a lower heat, gently stir with a spatula or wooden spoon to scramble slowly and gently, the feta melts slightly and the eggs should have a creamy texture. Cook until the eggs are barely set, still wobbly – they’ll continue to cook off the heat.
Pile onto hot buttered toast and sprinkle over with the za’atar, adding plenty of hot sauce to serve.