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Herby Za’atar Fried Eggs with Lemony Sumac Yogurt & Chili Oil

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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

Scale

For the Lemony Sumac Yogurt:

  • 1 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

  1. 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.
  2. Create the Warm Chili Oil: In a small saucepan, combine the 3 tablespoons extra virgin olive oil, 1 teaspoon red pepper flakes, 1/4 teaspoon sweet paprika, 1/4 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper (if using), and 3/4 teaspoon kosher salt. Heat over low heat for 2-3 minutes, stirring occasionally, until warm and fragrant. Do not boil. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Nutrition Facts (per serving, without bread): Calories: 450 kcal | Total Fat: 41 g | Total Carbs: 7 g (Fiber: 1 g, Sugars: 3 g) | Protein: 15 g | Sodium: 700 mg

These values are approximate and may vary based on ingredients and preparation. Bread not included in calculation.

Nutrition

Find it online: https://recipes.alfityan.org/2025/05/01/that-time-yogurt-and-chili-oil-blew-my-mind-and-became-my-favorite-brunch/