This sly little number might surprise you / make you ask yourself: Do I live in a world where za’atar and eggs makes sense? Yes. Yes you do.
In addition to being quick to throw together, this dish is crazy versatile. It works piled high on a slice of thick garlic toast; naked on a plate, in salad-form; and nestled in little gem lettuce leaves. Have fun with it; you can’t go wrong.
Bring a pot of water to a boil, then reduce it to a simmer and add the eggs. Set your timer for 7 minutes and set aside a bowl of ice water. When your eggs are ready, remove them from the pot and immediately place them in the ice bath to stop the cooking process. When they’re cool enough to handle, peel and halve them length-wise if making a plated salad, or chop them if making a tartine. (Tip: Peeling eggs under a stream of running water will rock your world. So much easier!)
Make the vinaigrette by whisking the lemon juice, za’atar, tahini, olive oil and salt together until emulsified. Drizzle the vinaigrette over the eggs and top with the cilantro and scallions and another sprinkle of sea salt. Serve with garlic toast on the side or, if making a salad, pile right on top of the toast and serve with a fork and knife.