From the page: Za'atar: the Middle East in a jar
Idea 7
Omelets and scrambled eggs
Mixing dried herbs into eggs is an old Middle Eastern custom, where za'atar has accompanied breakfast for centuries alongside olive oil and bread. It works because the essential oils in oregano and thyme release their aroma with heat, and the egg's fat carries those flavors like no other ingredient could.
What you need
- 2 to 3 eggs
- 1 teaspoon of za'atar (more or less to taste)
- Salt and olive oil
- A splash of milk or water (optional, to make it softer)
- A skillet and spatula
How to make it
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1
Crack the eggs into a bowl and beat with a fork until whites and yolks are fully combined — this ensures an even texture.
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2
Add the za'atar and a pinch of salt to the raw mixture; that way the herbs hydrate slightly and release their aroma as they cook.
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3
Heat the skillet with a drizzle of olive oil over medium heat — olive oil pairs with the za'atar's profile and keeps the eggs from sticking.
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4
Pour in the mixture and, for scrambled eggs, stir slowly with the spatula, pulling from the edges toward the center, to form soft curds without drying them out.
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5
For an omelet, let it set without stirring, loosen the edges with the spatula, and fold in half while the center is still slightly moist.
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6
Serve right away with a drizzle of olive oil on top and one more pinch of za'atar to boost the fragrance.
Finishing touches
It gets even heartier with crumbled white cheese inside the omelet or a spoonful of yogurt on the side. If your za'atar has been in the cupboard a while, smell it first: older herbs call for a bigger dose to make up for it.
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