Za'atar Eggs with Yogurt & Chili Butter

Prep Time
Cook Time
Ready In

Recipe: #40437

April 05, 2023

"I saw this recipe being made on "Farm to Fork", a television show here in Australia ( Recipe By Courtney Roulston). I knew my daughter would love it, and so I made it for her as a special breakfast. I got two servings from this recipe, one I served without the Za`atar mix, and the other with the mix and some mushroom paste, both dishes were thoroughly enjoyed. The egg timing did see to be exact for a semi runny egg ~ Also DD did comment that you do need the bread served with it, to mop up the chili butter sauce, so a Turkish style bread is a must."

Original is 2 servings
  • Za ' atar


  • Serving Size: 1 (220 g)
  • Calories 413.1
  • Total Fat - 33.5 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 359.7 mg
  • Sodium - 374.9 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 2.1 g
  • Sugars - 3.4 g
  • Protein - 20.8 g
  • Calcium - 249.2 mg
  • Iron - 4.7 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

To make za`atar

Step 1

Toast the sesame seeds in a small frying pan over a medium heat until golden.

Step 2

Place them into a bowl then toast the cumin seeds for 45 seconds in the same pan, or until fragrant; crush the cumin seeds in a mortar and pestle then mix into the sesame seeds along with the sumac, thyme, salt and pepper and set aside.


Step 3

Bring a pot of salted water up to a simmer and cook the eggs for 6.5 minutes, then plunge into a bowl of iced water to stop them from cooking; peel the eggs and set aside.

Step 4

Heat the oil and butter in a pan over a low-medium heat; add in the garlic, chili flakes and paprika and cook until the butter is infused and a bright orange in color.

Step 5

To serve, spread the yogurt onto the base of a serving plate. Add the eggs onto the yogurt and carefully cut in half horizontally (do this over the yogurt so any runny yolks add to the sauce). Spoon the chili butter mixture over the yogurt and then scatter with the za`atar, parsley and dill.

Step 6

Serve with toasted Turkish bread.


  • Pestle and Mortar

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