Mushroom and Za'atar Eggs

Name: Mushroom and Za'atar Eggs
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 4
Cuisine: Levantine
Ingredients: 300 g fresh mushrooms; 5 eggs; 1 tbsp olive oil; 2 tsp za'atar with sesame; 1 tsp lemon juice; 1/4 teaspoon salt

Browned mushrooms and tender eggs with za'atar and lemon for breakfast or a light supper.

Vegetarian

Cooking time: 15 min
Hands-on time: 12 min
Free time: 3 min
Difficulty: Easy
Cuisine: Levantine
Calories: 225
Contains: Eggs, Sesame

The mushrooms brown before the eggs arrive; cooking both from the start releases water and prevents color.

Before you start

Before turning on the heatClean mushrooms with a damp towel rather than soaking them, then slice to medium thickness.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the skillet

300 g fresh mushrooms — sliced
5 eggs — lightly whisked
1 tbsp olive oil — for cooking
2 tsp za'atar with sesame — ready blend
1 tsp lemon juice — to finish
1/4 teaspoon salt — then adjust

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Nonstick skillet with a lid — The nonstick surface lets the eggs set gently without tearing.
Small bowls for preparing the eggs — Set it out before starting so the recipe stays within its short cooking time.

Method

Clean and slice the mushrooms and whisk the eggs with half the za'atar and salt.
3 min
You’ll know it’s ready when
The filling is ready and the eggs are lightly whisked.
Tip: Do not over-whisk; stop once the white and yolk are just combined.
Heat the oil and spread the mushrooms in one layer until browned, then turn.
5 min
You’ll know it’s ready when
The mushrooms are golden and fairly dry with no released water.
Tip: Cook off vegetable moisture before adding the eggs so the dish does not turn watery.
Pour in the eggs and fold gently around the mushrooms.
2 min
You’ll know it’s ready when
The egg is distributed through the filling and no longer runny at the edges.
Tip: Lower the heat after adding the eggs; high heat dries the surface before the center sets.
Cover the skillet and leave it over the lowest heat.
3 minYou can walk away
You’ll know it’s ready when
The eggs are set but glossy and mushrooms are distributed throughout.
Tip: Lift the lid only once near the end so heat is not lost every minute.
Remove from the heat, add lemon and the remaining za'atar, and serve immediately.
2 min
You’ll know it’s ready when
The eggs are tender but set and the dish is ready to eat at once.
Tip: Take the eggs off before they look dry; residual heat finishes the last moment of cooking.