Shel_B
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- Aug 7, 2020
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From another thread, it seems that many folks here like their eggs and enjoy avocados. I came across this recipe this morning as I've been experimenting with Za'atar, a spice used frequently in Middle Eastern cooking. The recipe is from Sami Tamimi and Tara Wigley. Photo credit: Jenny Zarins Details are below the image.
Eggs pair well with all sorts of chile flakes, so use what you have. Urfa chile flakes, if you have some, look particularly great and bring a smoky flavor. Sumac can replace the za’atar, and cubes of creamy avocado are a great addition.
Ingredients: Serves four
6 eggs
1½ tbsp lemon juice
3 tbsp olive oil
1 tbsp za’atar
Salt and black pepper
2 green onions, finely sliced (¼ cup/20g)
⅛ tsp Aleppo, Urfa, or other chile flakes
Optional: some small-diced avocado
Directions:
Bring a medium saucepan of water to a boil and carefully lower in the eggs. Boil for 5–6 minutes, then rinse at once under plenty of cold running water. Meanwhile, whisk together the lemon juice, olive oil, and za’atar and set aside.
Peel and roughly quarter the eggs, by hand, so that they’re not too neat, and arrange on a serving plate, yolk side up. Add the optional avocado. Sprinkle with ¼ tsp of salt and a generous grind of black pepper and drizzle the lemon juice–olive oil mix over the top. Sprinkle with the green onions and chile flakes and serve at once.
Eggs pair well with all sorts of chile flakes, so use what you have. Urfa chile flakes, if you have some, look particularly great and bring a smoky flavor. Sumac can replace the za’atar, and cubes of creamy avocado are a great addition.
Ingredients: Serves four
6 eggs
1½ tbsp lemon juice
3 tbsp olive oil
1 tbsp za’atar
Salt and black pepper
2 green onions, finely sliced (¼ cup/20g)
⅛ tsp Aleppo, Urfa, or other chile flakes
Optional: some small-diced avocado
Directions:
Bring a medium saucepan of water to a boil and carefully lower in the eggs. Boil for 5–6 minutes, then rinse at once under plenty of cold running water. Meanwhile, whisk together the lemon juice, olive oil, and za’atar and set aside.
Peel and roughly quarter the eggs, by hand, so that they’re not too neat, and arrange on a serving plate, yolk side up. Add the optional avocado. Sprinkle with ¼ tsp of salt and a generous grind of black pepper and drizzle the lemon juice–olive oil mix over the top. Sprinkle with the green onions and chile flakes and serve at once.
