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.
Serves four
6 eggs
1½ tbsp lemon juice
3 tbsp olive oil
1 tbsp za’atar
Salt and black pepper
2 green onions, finely sliced (¼ cup/20g)
⅛ tsp Aleppo (or any other) chile flakes
Directions:
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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Carel
March 16, 2021
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..