Lately, I have been in love with using the intensely aromatic spice blend, za’atar. Za’tar in Arabic means thyme or marjoram.
It is a traditionally made with dried herbs and sesame seeds. It gives an instant smooth kick to almost any dish. As I was feeling a bit creative for brunch, I decided to mix the traditional Pakistani naan with za’atar to make an insanely delicious and satisfying brunch dish.
1/2 garlic naan bread (or plain naan can work too).
2 eggs (poached)
Pot of boiling water
1/2 to 1 tablespoon of vinegar
1 oz avocado (mashed)
Cherry tomato melody (3-4 mini tomatoes)
1/2 teaspoon (or more) za’atar seasoning blend
Pinch of red chili flakes
Optional – pan cooked vegetables (bell peppers, onions, zucchini)
- Acidify the boiling water by adding in the white vinegar. Have your water just below a simmer. Use a thermometer if you have one to maintain it around 200º F.
- To avoid plopping the egg in, crack the egg into a small bowl first. Then lower the bowl close to the water and slide it in. Depending on how cooked you like your yolks, let a large egg cook at around 200º F for 3-6 minutes.
- Give the water a soft turn, slip in your cracked egg, and use a rubber spatula to help shape and form the egg as it cooks.
- Remove gently from pot using a spatula and let rest on a paper towel.
- Toast one side of the naan bread in a pan.
- Spread mashed avocado over the naan bread.
- Carefully roast tomatoes in a pan and then add to naan bread over the avocado.
- Gently place the poached eggs on the naan bread.
- Sprinkle the za’atar and red chili flakes atop the other ingredients.