There is nothing quite as relaxing as a late weekend eggs breakfast, or a slow breakfast on a holiday. This scrambled eggs with Arabic sausage and za’atar toast recipe gives a Middle Eastern twist to classic scrambled eggs.
After a couple of coffees and an attempt at working your way through the weekend edition of your favourite newspaper, you’re probably getting peckish. One of the things we love about a rental house or apartment over a hotel is that you can make breakfast at your leisure rather than have to rush down to the dining room with wet hair after a quick shower to find that breakfast service has ten minutes to go, the buffet looks like it has been raided by plundering pirates, and the waiters are looking at their watches as they start to prep the room for lunch.
- 4 lovely free-range eggs
- 4 Arabic sausages
- A good blob of butter
- Some vine-ripened tomatoes
- A scoop of za’atar
- Olive oil
- Some rustic bread for toasting
- A blob of crème fraiche or yoghurt
- Salt & pepper to taste
- Cook the sausages in a pan. If you need instructions for this, go to a café for brunch instead. If you’re fussy detail oriented, warm some plates in the oven like you should do when you make pasta – scrambled eggs, like pasta, go cold quickly on an unwarmed plate.
- While the sausages are cooking, break the eggs into a saucepan and add the blob of butter. We want silky, rich eggs, so this is important: don’t whisk the eggs.
- Place the saucepan on moderate to high heat and stir the eggs. The eggs will start to solidify as you mix. If you see they’re cooking too fast just take them off the heat, but keep stirring. You should take them on and off the heat a few times until the eggs come together.
- When they’re almost cooked, add the yoghurt or crème fraiche – this will help halt the cooking process. Season to taste.
- Add some olive oil to the za’atar in a bowl and mix. This mix is called za’atar w zeit. Zeit means oil in Arabic. Spread the mixture over your toast.