March 15, 2021 2 Comments
This text and recipe is posted with permission from Falastin by Sami Tamimi and Tara Wigley. Photo credit: Jenny Zarins
From the authors: These eggs will always remind Sami of his father, Hassan, who used to make them on the weekend for Sami and his siblings. It’s proof, if ever proof were needed, that few things are not improved by the addition of some good-quality olive oil, a squeeze of lemon, and a sprinkle of za’atar. Serve with some warm bread or pita to mop up the oil.
Playing around: Eggs pair well with all sorts of chile flakes, so use what you have. Urfa chile flakes, if you have some, look particularly great and bring a smoky flavor. Sumac can replace the za’atar, and cubes of creamy avocado are also a lovely addition.
Bring a medium saucepan of water to a boil and carefully lower in the eggs. Boil for 5–6 minutes, then rinse at once under plenty of cold running water. Meanwhile, whisk together the lemon juice, olive oil, and za’atar and set aside.
Peel and roughly quarter the eggs, by hand so that they’re not too neat, and arrange on a serving plate, yolk side up. Sprinkle with ¼ tsp of salt and a generous grind of black pepper and drizzle the lemon juice–olive oil mix over the top. Sprinkle with the green onions and chile flakes and serve at once.
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