Scrambled Eggs Are 100% More Delicious When Sprinkled With This Spice

How fortunate for home cooks that there are so many ways to scramble eggs. That includes not only techniques achieving the fluffiest or creamiest finishes, but all kinds of options for flavoring the bits of liquid protein. However, all that tasty potential can be overwhelming on an ordinary morning. That's when dynamic spice blends, including ​​za'atar, shake out like the seasoning heroes they are, regardless of your preferred egg preparation.

Like garam masala and ras el hanout, za'atar's particular properties vary based on whomever's mixing up the terrific Middle Eastern seasoning. If you buy a jar, however, it probably contains some combination of the titular oregano-adjacent za'atar leaves, sumac, coriander, sesame, fennel, and salt. It generally tastes toasty, earthy, and a little bit citrusy, depending on the kind you acquire, and it's always a boon to otherwise plain scrambled eggs. ​​Even on its own, simply sprinkled over otherwise unadorned scrambled eggs right after you remove them from the heat, za'atar transforms the everyday dish into something even more worth skipping cereal for. However, there are plenty more ways to pair this sensational spice that still keep it in the spotlight.

One of the finest ways to enjoy za'atar is simply dipped with bread and olive oil. You can approximate that deliciousness by using olive oil as your egg scrambling fat to begin with before seasoning with za'atar and ultimately stuffing it all into a pita half. You can also toast the pita and pile the eggs on like you might with ordinary bread.

Being that you also see za'atar in plenty of yogurt-based recipes, it also works nicely with tzatziki-enhanced scrambled eggs. Za'atar's concentrated flavors only enhance tzatziki's own light herbs, garlic, and lemon, none of which are typically present in high enough supply to compete with the more assertive spice blend. Just be a little more cautious when combining with breakfast sausage; although za'atar is excellent with all manner of meats, a lot of standard breakfast sausage is already packed with its own pronounced flavors that might not always coalesce. Something like an otherwise unadorned ground lamb, or comparably seasoned merguez cooked alongside the eggs, is more suitable, and more reliably satisfying.