Family Table: Za'atar Baked Egg Skillet

The Magic of Za’atar Baked Eggs

ELEVATING BREAKFAST WITH MIDDLE EASTERN SPICES.

By Cristen Clark

In the world of culinary innovation, few dishes capture the essence of comfort yet exhibit bold, unique flavors quite like Za’atar Baked Eggs. I first learned of this recipe from Top Chef star Gayle Simmons when I was particularly interested in introducing new and different foods to my young children. This dish marries the rich traditions of Middle Eastern spices with the universal appeal of a perfectly baked egg, creating a meal that is both satisfying and elevated.

Za’atar, a fragrant blend of herbs, sesame seeds and tangy sumac, serves as the star of this dish. Years ago, I discovered this spice on the shelves at one of my favorite local spice shops, Allspice, located in the East Village in Des Moines. Lovely earthy notes and the tart zing of za’atar elevate the humble, protein-packed egg, transforming it into a vibrant meal that is as pleasing to the eye as it is to the palate. The beauty of this recipe lies not only in its flavor but also in its versatility. I have taken creative license and changed it to add a few of my favorite twists on tradition, swapping full-fat sour cream for plain yogurt, as Simmons suggests in her version.

This recipe invites creativity, allowing cooks to customize their baked eggs with a variety of ingredients, such as heirloom tomatoes, feta cheese or even sautéed greens, all of which can harmonize beautifully with the za’atar. If you happen upon Allspice in the East Village, you could also find a delicious, infused olive oil to finish this dish with that would complement its bold, enticing flavors.

Preparing Za’atar Baked Eggs is a delightful journey. Start by preheating your oven and selecting your favorite baking dish — an oven-safe skillet or a charming ceramic ramekin works perfectly. A drizzle of olive oil sets the stage for what’s to come. Serve this to a hungry brunch crowd, adding a couple of extra wells for additional eggs if needed. Finish the dish by garnishing it with a dollop of cucumber sauce, chopped parsley, za’atar and a squeeze of fresh lemon juice. Serve alongside a crusty loaf of bread torn into pieces to sweep through the delicious savory sauce.

Za’atar Baked Egg Skillet with Cucumber and Herb Sour Cream

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 tablespoon butter

• 1 large yellow onion (or 2 small), thinly sliced Salt and pepper

• 2 pints cherry tomatoes

• 2 red bell peppers, cored, seeded and chopped

• ¼ cup plus 2 teaspoons finely chopped parsley, plus more for garnish

• 2½ teaspoons za’atar, divided

• 4 large eggs

• 1 cup sour cream (or alternatively, plain yogurt)

• ¾ cup finely chopped seeded English cucumber

• 1 tablespoon fresh lemon juice, plus more for drizzling

• ½ teaspoon sumac (if you don’t have sumac, use za’atar in its place)

2 teaspoons finely chopped mint (if you don’t have mint, add extra parsley)

FOR SERVING

• Crumbled feta cheese

• Olive oil for drizzling onto finished baked eggs

• 1 small loaf of crusty bread

Preheat the oven to 375 degrees F. In a large ovenproof skillet, heat the 3 tablespoons of olive oil and one tablespoon of butter until shimmering. Add the onion, season with a generous pinch of salt and black pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and red pepper and cook for 10 minutes until somewhat softened and most of the tomatoes have burst. Remove from the heat and stir in ¼ cup of the parsley and 2 teaspoons of the za’atar seasoning. Season the tomato sauce with salt and pepper to taste.

Using a spoon, make 4 wells in the tomato sauce, then crack an egg into each one; season with salt and pepper. Transfer the skillet to the oven and bake for 10 to 12 minutes, until the egg whites are just set, and the yolks are still runny. Meanwhile, in a small bowl, mix the sour cream with the cucumber, 1 tablespoon of lemon juice, sumac, mint and the remaining 2 teaspoons of parsley and ½ teaspoon of za’atar. Season with salt and garnish with additional herbs and za’atar.

To serve, drizzle the eggs with olive oil and garnish with parsley and feta cheese. Drizzle the tomato sauce with lemon juice. Serve immediately with a generous quarter cup of cucumber yogurt and crusty bread.