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Za’atar breakfast eggs

Freshlay Farms Golden Yolkers® eggs are wonderfully versatile, deliciously rich and irresistibly hued, making them the perfect ingredient to elevate your everyday dishes and occasion meals alike. The recipe possibilities really are endless, so here are some fresh ideas for you to try

SERVES 2 | PREP 20 mins, plus pickling | COOK 3 hrs

Ingredients

For the pickled onions

1 red onion, halved and finely sliced

50ml apple cider vinegar

2 tsp caster sugar

1 tsp salt

For the spiced hummus

150g chickpeas, drained

½ lemon, juiced

2 tbsp tahini

2 tbsp water

½ small garlic clove

2 tbsp olive oil

1 tsp za’atar

1 tsp ground coriander

1 tsp paprika

For the breakfast eggs

1 tbsp olive oil

2 Freshlay Farms Golden Yolker eggs

2 tsp za’atar plus extra to serve

2 slices of toasted sourdough, to serve

1 lemon, zested

4 tbsp pomegranate seeds

handful of mint, coriander and parsley combined, roughly chopped

Method

1. Start by making the pickled onions. Add the onions to a bowl along with 50ml boiled water, the apple cider vinegar, sugar and salt. Combine, then cover and leave to sit for at least 15 mins.

2. Meanwhile, make the hummus by putting all the ingredients into a blender and blitz for at least 4 mins, until smooth and silky – add an extra splash of water if you prefer it looser. Season to taste.

3. Put a large frying pan over a medium-high heat, then add the oil. Once warm, crack in the eggs, sprinkle over the za’atar and cook for 3-4 mins, until they’re cooked through and the yolk is still runny.

4. To serve, spread the hummus over the toasted sourdough slices, top each with an egg, some pickled onion, a bit of lemon zest, a few pomegranate seeds, a sprinkling of herbs and some seasoning.

TIP: You can make double the hummus to use up a full tin of chickpeas and have it for the rest of the week to dunk pittas into or use as a sandwich filler.

TIP: The onions can be prepared the night before and left to pickle in the fridge for a stronger flavour.