Za'atar Eggs with Crisp Potatoes and Peppers

Ingredients

• 8 large eggs
• 250 g Yukon gold potatoes
• 150 g red bell pepper
• 1 tbsp za'atar
• 2 tbsp extra-virgin olive oil
• 10 g fresh parsley
• 3 cloves garlic
• 0.6 tsp fine sea salt

Instructions

1. Cut the Yukon gold potatoes into 1 cm cubes and dry them thoroughly on a towel. Heat the extra-virgin olive oil in a large skillet over medium-high heat, add the cubes in one layer and leave them alone for 5 minutes so a crust can form.
2. Toss and continue cooking 5-6 minutes, turning every couple of minutes, until every side is deep golden and they rattle rather than stick when you shake the pan.
3. Slice the red bell pepper into strips, add them with the sliced garlic and half the fine sea salt, and cook 3 minutes until the pepper edges blister and the garlic smells sweet.
4. Spread the vegetables into an even bed and make eight gaps between them. Crack the large eggs into the gaps, season with the remaining salt, and turn the heat down to low.
5. Cover and cook 4-5 minutes, until the whites are completely opaque with no clear patches left but the yolks are still soft and orange when nudged.
6. Take the pan off the heat and shower the whole surface with the za'atar and chopped fresh parsley while the eggs are still glossy, so the herbs stick rather than slide off.

Nutrition (per serving)

Calories

534

Protein

29.4 g

Fat

32.5 g

Carbs

31.1 g