Za’atar Eggs with Lemony Yogurt and Herbs

 

6 T. extra virgin olive oil

1 rounded T. za’atar

1 C. plain Greek yogurt

1 clove garlic, grated

zest and juice from 1 lemon

4 large eggs

1 C. tender herbs such as parsley, thyme, and dill

toasted sesame seeds, for serving

fresh naan or toasted sourdough bread, for serving

Chili Oil

1/4 C. extra virgin olive oil

1-2 tsp. red pepper flakes

1/2 tsp. paprika

1/2 tsp. smoked paprika

1/2 tsp. cayenne pepper use more or less to your taste

1 tsp. kosher salt

 

In a bowl, combine 3 T. oil and the za’atar. In a separate bowl, stir together the yogurt, garlic, lemon zest, lemon juice, and a pinch of salt. To make the chili oil. Stir together all ingredients in a small bowl.. Now make the eggs. Heat 3 T. oil in a medium skillet over medium-high heat. Add the eggs and fry to your liking, season lightly with salt. Remove the eggs from the skillet to a plate. Spread the yogurt into the bottom of each serving bowl. Add the eggs, then spoon the za’atar over both the eggs and yogurt. Top with plenty of fresh herbs. Spoon the chili oil over it all, adding to your liking