Preparation time15’
Cooking time5’
Level of difficultyEasy
For Zaatar:
3 tablespoons oregano
1 tablespoon thyme
2 tablespoons roasted sesame
1 teaspoon salt
½ teaspoon pepper
For the lemonade yogurt:
200 gr. yoghurt
zest of 1 lemon
salt and pepper
For chili oil:
25 gr. olive oil
1 kg chili flakes
½ teaspoon paprika
½ teaspoon sweet paprika
½ teaspoon pepper
1 teaspoon salt
For the eggs:
30 gr. olive oil
2 large eggs
To serve:
various fresh aromatic herbs such as oregano, thyme and dill
roasted sesame
toasted bread
1 tablespoon Zaatar
1. In a bowl mix the ingredients for Zaatar (you can keep the rest of the mixture in the refrigerator).
2. In another bowl mix the yogurt, the lemon zest, salt and pepper. Divide the yogurt into portions.
3. To make the chili oil. Mix all ingredients in a small bowl.
4. Heat the oil in a medium pan over medium to high heat. Add the eggs and fry according to your preferences, lightly season with salt and pepper. Remove the eggs from the pan and put them on the plates with the yogurt on the toasted bread.
5. Sprinkle the eggs and the yogurt with the Zaatar and the sesame seeds. Add fresh herbs, the chili oil and enjoy!
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