Za’atar Eggs

• 1/3 cup heavy cream
• 6 eggs
• 2 tbsp za’atar chili crisp (plus more for drizzling)
• Serranos (to taste)
• Chives (to taste)
• Cilantro (to taste)

Za’atar chili crisp

• 7 garlic cloves (thinly sliced)
• 2 serranos (thinly sliced)
• 1/2 cup za’atar
• 1 tsp cane sugar
• 1 tsp tamari
• 1/2 tsp seasoned salt
• Olive oil (to taste)

1. 1

   First, add some olive oil to a pan, about 1/3 cup and preheat for 1 minute on medium. Add in Serranos and fry on medium low for 5-6 minutes or until slightly browned. Then, add in garlic and crisp up until garlic is lightly golden so it doesn’t burn.

2. 2

   Secondly, let sit over a paper towel and reserve the oil.

3. 3

   Then, in a bowl add the za’atar, sugar, Tamari and salt. Using a strainer pour in the garlic oil.

4. 4

   Chop the Serranos and garlic into small pieces and add to the za’atar mixture. Then, add more olive oil to desired consistency.

5. 5

   Then, in a preheated pan add the cream and caramelize for a couple minutes. Add in the 2 tbsp za’atar chili crisp and eggs. Cook for 2 minutes on medium, cover and cook until set, about 2-3 minutes.

6. 6

   Lastly, top with more chili crisp, chives, Serranos and cilantro.