Lately, I’ve been in love with using the intensely aromatic spice blend, za’atar. Za’tar in Arabic means thyme or marjoram. It’s traditionally made with dried herbs and sesame seeds and 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.
This recipe was first posted on www.missmuslim.nyc
Nilma is a NASM Certified Fitness Trainer and Teacher with a love for cooking. Check out her blog at: www.thelipstickpantry.blogspot.com