Soft Scrambled Eggs with Za’atar and Feta
Soft Scrambled Eggs with Za’atar and Feta
This is my kind of food through and through. It’s quick, nourishing, and full of flavour – the kind of dish I throw together almost daily without thinking twice. I never really considered it “special” enough to share… until I saw a similar recipe in Eat Like a Girl by Dr Mindy Pelz (developed by Chef Jeff Weiss). I thought to myself: Wait, I make that all the time!
So I’ve put my own spin on it, and I’m excited to share it with you. Why? Because this is the kind of food I eat, love, and stand by. It’s simple, authentic, and – of course – made better with a spoonful of grass-fed ghee.
What’s the twist?
The eggs are gently scrambled in butter ghee (essential!), with the addition of spring onions and flat-leaf parsley for extra flavour and nutrients. The za’atar and sumac bring brightness and depth, and the feta adds that creamy, salty punch that makes every bite sing.
It’s a beautifully balanced breakfast: rich in good fats, full of easy-to-digest protein (from eggs and sheep’s milk cheese), and bursting with savoury, herby flavour. Its low-carb nature keeps me full all morning – though I won’t say no to a slice of toasted sourdough on the side if I’m extra hungry.
I urge you to make it.
Recipe
Serves: 2
INGREDIENTS
2 spring onions, finely diced
4 large eggs
2 tbsp whole milk
1 tsp sea salt
Large handful of flat leaf parsley, chopped
2 tsp butter ghee
3 strips of feta cheese (roughly finger-length), crumbled
2 tsp za’atar
1 tsp sumac
1 tbsp extra virgin olive oil
1. In a bowl, beat the eggs with the milk and salt.
2. Heat the ghee in a medium nonstick pan over medium heat. Once melted, add the spring onions and sauté for a couple of minutes until soft.
3. Pour in the egg mixture, then reduce the heat slightly.
4. Using a wooden spoon or silicone spatula, gently stir the eggs as they cook – aim to create soft, creamy curds.
5. When the eggs are just set to your liking, turn off the heat. Sprinkle in the sumac, then gently fold in the feta and za’atar.
6. Let the eggs sit in the pan for about a minute to let the flavours settle.
7. Transfer to a plate and finish with a drizzle of extra virgin olive oil.
NOTES & SERVING SUGGESTIONS
✾ Add toast or flatbread on the side for a heartier meal.
✾ Want to stretch the dish? Serve it over sautéed greens or a bed of warm grains like quinoa or bulgur.
✾ Double the eggs if you’re extra hungry – or halve for a quick solo breakfast.