By Sami Tamimi and Tara Wigley
4
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.
1½ tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon Oaktown Spice Shop Za’atar
⅛ teaspoon Aleppo (or any other) chile flakes
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.
Now, that was simple! —and satisfying. I didn’t have any green onions, but I did use avocado, which went perfectly as a kind of cold-creamy with the hot-creamy eggs..[Hot eggs, just past soft-boiled were lovely.] I served it over kale salad, tossed first with extra dressing..
I recommend sprinkling some sumac on top and eating with Lavash or Sangak bread.