Easy Palestinian style eggs for breakfast with za'atar and lemon
Eggs According to Hassan for Breakfast is the first recipe you will find in the wonderful book Palestine - Sami Tamimi and Tara Wigley. It is one of my favorite breakfast toppings. They can be prepared according to a recipe book or a little variation.
I really liked the version of Jarzynova, in which Dominika added marinade and finely chopped sour lemon peel instead of lemon juice. If you have pickled lemons, make sure you try, and if not... buy lemons! I recommend the recipe for pickled lemons with rosemary and chili > .
Easy eggs with za'atar and lemon - recipe from the book Palestine
1.5 tablespoons of lemon juice
3 tablespoons of olive oil
1 tablespoon of zaatar *
2 green onions with chives, thinly sliced (20 g)
1/8 teaspoon of aleppo flakes (or other chili)
salt and black pepper
Bring the water to a boil in a pot and carefully dip the eggs (preferably at room temperature, so that they are not straight from the fridge). Boil it for 5 - 6 minutes and cool it down immediately in cold water.
We mix olive oil with za'atar and lemon juice at the same time.
Peel the eggs, cut them in half and place them on the plate with the yolks facing up. Sprinkle with salt and pepper, sprinkle with lemon juice mixed with olive oil. At the end, sprinkle with spring onions and chili, serve immediately with a slice of good bread or a piece of warm pita bread. Bread is essential as it is used to wipe the oil and all the delicious juices out of the plate.
Palestinian eggs are also a great addition to salads.
* What is zatar (za'atar, zathar)?
It is an Arabic spice blend, containing ground sumac, roasted sesame seeds and "green herbs" (thyme, marjoram, oregano ).