Okay, confession time. For the longest time, my idea of yogurt for breakfast involved granola, maybe some berries, end of story. Savory yogurt? Sounded… weird. Then I stumbled upon the magic that is Mediterranean-style savory yogurt dishes, and let me tell you, this Herby Za’atar Fried Eggs recipe completely changed the game for me. It started as a weekend experiment, trying to recreate a dish I’d seen online, and after a few tries (including one where my homemade chili oil was, ahem, enthusiastically spicy), this version emerged as the absolute winner.
Seriously, you need this in your life. It looks incredibly fancy – the kind of dish you’d happily pay $18 for at a hip brunch spot – but it comes together surprisingly fast. It’s become my go-to for a lazy weekend brunch, a satisfying solo lunch, or even when I want a quick but special weeknight dinner. It’s sunshine on a plate!
Why This Recipe Totally Works
You might look at the components – lemony yogurt, za’atar oil, chili oil – and think it sounds complicated, but here’s the secret:
- Surprisingly Simple: Each part is just a quick mix! You stir together the yogurt base, whisk up the oils, and fry an egg. Easy steps, big flavor payoff.
- Flavor Explosion: This dish is all about amazing contrasts! You get the cool, tangy, garlicky yogurt, the warm, earthy za’atar, the bright hit of lemon, that exciting kick from the chili oil, and freshness from the herbs. It’s a party in your mouth.
- Customizable & Gorgeous: You control the heat in the chili oil, pile on the herbs you love, and end up with a dish that’s just stunning to look at. Plus, it fits perfectly into a healthy Mediterranean way of eating.
Let’s Talk Ingredients
Here’s what you’ll need to gather:
- For the Lemony Sumac Yogurt:
- 3/4 cup plain Greek yogurt – Use full-fat if you can! It makes the base richer, creamier, and less likely to get watery.
- 1 small clove garlic, finely grated or pressed – Fresh garlic makes a difference here.
- Zest from 3/4 of a medium lemon (about 3/4 teaspoon) – Zest adds amazing floral citrus notes.
- Juice from 3/4 of a medium lemon (about 1 1/2 tablespoons) – For that essential tang.
- 1/4 teaspoon ground sumac – This adds a lovely, bright, almost lemony tang itself. If you don’t have it, add a tiny bit more lemon zest.
- Pinch of kosher salt – To wake up the flavors.
- For the Warm Chili Oil:
- 3 tablespoons extra virgin olive oil – Use a decent quality one, you’ll taste it!
- 1 teaspoon red pepper flakes – This is where you control the heat! Start with less if you’re unsure, you can always add more.
- 1/4 teaspoon sweet paprika – For color and mild sweetness.
- 1/4 teaspoon smoked paprika – Adds a wonderful smoky depth.
- 1/4 teaspoon cayenne pepper (optional) – If you like it extra spicy!
- 3/4 teaspoon kosher salt – Essential for balancing the oil.
- For the Za’atar Oil & Eggs:
- 4 tablespoons extra virgin olive oil, divided (2 tbsp + 2 tbsp) – Some for the za’atar, some for frying.
- 2 rounded teaspoons za’atar spice blend – You can find this Middle Eastern spice blend at most larger grocery stores or online. It’s typically thyme, oregano, sumac, and sesame seeds – so good!
- 3 large eggs – The stars of the show!
- Salt, to taste – For seasoning those eggs.
- For Garnish & Serving:
- 3/4 cup mixed tender fresh herbs (e.g., flat-leaf parsley, dill, thyme leaves) – Don’t skimp! Fresh herbs are key. Cilantro works too if you like it.
- 1 tablespoon finely chopped fresh mint – Adds a fantastic cooling counterpoint.
- Fresh pita, naan, or crusty sourdough bread – Absolutely essential for dipping and scooping!
Putting It All Together: Step-by-Step
- Whip up the Yogurt Base: Grab a medium bowl and toss in the Greek yogurt, grated garlic, lemon zest, lemon juice, sumac, and a pinch of salt. Stir it all together until it’s nice and smooth. Set it aside – letting it sit helps the flavors mingle.
- Make the Warm Chili Oil: In a small bowl, whisk together the 3 tablespoons of olive oil meant for this, the red pepper flakes, sweet paprika, smoked paprika, cayenne (if you’re using it), and the 3/4 teaspoon kosher salt. Give it a good stir and set it aside.
- Infuse the Za’atar Oil: In another little bowl, simply stir together 2 tablespoons of the remaining olive oil with those lovely 2 rounded teaspoons of za’atar. Easy peasy.
- Fry Those Eggs! Heat the last 2 tablespoons of olive oil in a non-stick skillet over medium heat. Wait for the oil to get a little shimmery, then carefully crack your eggs into the pan. Try not to crowd them. Cook the eggs just how you like them – I highly recommend sunny-side up or gently over-easy to keep those yolks gloriously runny! Don’t forget to season the eggs lightly with salt while they cook.
- Assemble Your Masterpiece: Divide the lemony yogurt among three shallow bowls or plates. Spread it out a bit to make a nice bed for the eggs. Carefully place one perfectly fried egg right on top of the yogurt in each bowl.
- Garnish Like You Mean It: Now for the fun part! Drizzle the za’atar oil all over the eggs and yogurt. Sprinkle generously with your mixed fresh herbs and that pop of fresh mint. Finally, spoon the warm chili oil over everything – be as gentle or as generous as your spice-loving heart desires. Serve immediately to get the best contrast between the cool yogurt and warm toppings!
A Few Extra Tips & Tricks
- No Sumac? No problem! Just add a little extra lemon zest to the yogurt for brightness.
- Yogurt Swap: If you don’t have Greek yogurt, you can use plain yogurt, but try to strain it through a cheesecloth or coffee filter for a bit to thicken it up, otherwise your base might be too thin. Full-fat Greek is really best here.
- Make-Ahead Components: You can make the lemony yogurt base and both the chili and za’atar oils a day or two ahead! Store them separately in airtight containers in the fridge. Just bring the oils closer to room temp before drizzling (or gently warm the chili oil if you like). The eggs, however, are definitely best made fresh.
- Leftovers? This dish is truly best enjoyed immediately. If you do have leftovers, store the yogurt base separately from any leftover eggs/oils. Reheat eggs gently (or fry fresh ones!) and assemble again.
- Don’t Overcook the Eggs! The magic is in that runny yolk mixing with the yogurt and oils. Keep a close eye on them!
Serving & Pairing Perfection
The absolute must here is some kind of warm bread – pita, naan, or a really good crusty sourdough are perfect for scooping up every last bit of that deliciousness. Seriously, don’t skip the bread!
For drinks, I love this with a simple glass of water with lemon, some fresh mint iced tea, or even a tangy lemonade. If you’re feeling fancy for brunch, a crisp, dry white wine like a Sauvignon Blanc wouldn’t be out of place! This dish shines at brunch, makes a fantastic quick lunch, and is even satisfying enough for a light, speedy dinner.
Herby Za'atar Fried Eggs with Lemony Sumac Yogurt & Chili Oil
Experience a burst of Mediterranean flavor with perfectly fried eggs nestled on a cool, tangy lemon-sumac yogurt base. This dish is artfully drizzled with aromatic za'atar oil and a vibrant, warm chili oil, then finished with a shower of fresh herbs for a truly sensational breakfast or brunch.
Ingredients
For the Lemony Sumac Yogurt:
- 3/4 cup plain Greek yogurt full-fat recommended
- 1 small clove garlic finely grated or pressed
- Zest from 3/4 of a medium lemon about 3/4 teaspoon
- Juice from 3/4 of a medium lemon about 1 1/2 tablespoons
- 1/4 teaspoon ground sumac
- Pinch of kosher salt
For the Warm Chili Oil:
- 3 tablespoons extra virgin olive oil
- 1 teaspoon red pepper flakes adjust to desired heat
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional, for extra heat
- 3/4 teaspoon kosher salt
For the Za'atar Oil & Eggs:
- 4 tablespoons extra virgin olive oil divided (2 tbsp + 2 tbsp)
- 2 rounded teaspoons za'atar spice blend
- 3 large eggs
- Salt to taste (for seasoning eggs)
- For Garnish & Serving:
- 3/4 cup mixed tender fresh herbs e.g., flat-leaf parsley, dill, thyme leaves
- 1 tablespoon finely chopped fresh mint
- Fresh pita naan, or crusty sourdough bread, for serving alongside
Instructions
- Prepare the Yogurt Base: In a medium bowl, combine the Greek yogurt, grated garlic, lemon zest, lemon juice, ground sumac, and a pinch of kosher salt. Stir well until smooth and fully incorporated. Set aside to allow flavors to meld.
- Create the Warm Chili Oil: In a small bowl, whisk together the 3 tablespoons of olive oil designated for the spice oil, the red pepper flakes, sweet paprika, smoked paprika, cayenne pepper (if using), and the 3/4 teaspoon kosher salt. Set this mixture aside.
- Mix the Za'atar Infusion: In a separate small bowl, stir together 2 tablespoons of the remaining olive oil with the 2 rounded teaspoons of za'atar spice blend.
- Cook the Eggs: Heat the final 2 tablespoons of olive oil in a non-stick skillet over medium heat. Once the oil shimmers slightly, gently crack the 3 eggs into the skillet, ensuring they don't crowd. Cook the eggs according to your preference – sunny-side up or gently flipped over-easy are recommended to keep the yolks runny. Season the eggs lightly with salt while they cook.
- Assemble the Dish: Divide the prepared Lemony Sumac Yogurt evenly among three individual shallow bowls or plates, spreading it to create a base. Carefully transfer one cooked egg onto the yogurt base in each bowl.
- Garnish and Serve: Drizzle the za'atar oil mixture over the eggs and the surrounding yogurt. Sprinkle generously with the mixed fresh herbs and the chopped fresh mint. Finally, spoon the warm chili oil over the dish, adding as much or as little as desired. Serve immediately with warm pita, naan, or crusty bread for dipping.
Notes
Servings: 3
Estimated Nutritional Information (Per Serving, without bread):
- Calories: approx. 430 kcal
- Protein: approx. 12 g
- Fat: approx. 41 g
- Carbohydrates: approx. 6 g
- Fiber: approx. 1 g
- Sugar: approx. 2.5 g
- Sodium: approx. 400 mg
Go On, Give It a Try!
Honestly, this Herby Za’atar Fried Eggs dish feels special every time I make it, even though it’s so simple. It’s packed with flavor, looks amazing, and is just plain fun to eat. I really hope you give it a try!
