step 1
Preheat the oven to 355 degrees F (180 degrees C).
step 2
Cut the Pita Bread (2) into strips.
step 3
Drizzle with Olive Oil (as needed) and sprinkle with Za'atar (1 Tbsp).
step 4
Bake for 15-20 minutes, until golden around the edges and crispy.
step 5
Finely chop the Onion (1) and Celery (2 stalks) and add to a bowl. Mince the Garlic (1 clove) and add to the same bowl.
step 6
Roughly chop the Italian Flat-Leaf Parsley (2/3 cup) and Fresh Mint (1 cup) and add them to a bowl with the Plain Greek Yogurt (2/3 cup).
step 7
Add the juice of one Lemon (1) and Simply Organic Black Pepper, Medium Grind (1 tsp).
step 8
Mix everything together until fully combined.
step 9
In a frying pan over low heat, melt the Butter (2 oz).
step 10
Add Fennel Seeds (1 tsp), Whole Coriander Seeds (1 tsp), Simply Organic Cumin Seed, Ground (1 tsp), and Hot Paprika (1 tsp). Cook for 4 to 5 minutes so the spices can infuse.
step 11
Add the onion, garlic, and celery. Cook for a further 10 minutes until soft.
step 12
Add the vegetable mixture to a small skillet (enough to cover the bottom). You may also just use the original skillet, I used two smaller ones for presentation.
step 13
Create wells in the onion mixture. Crack the Eggland's Best Classic Eggs (4) into the wells. Cook for 5-6 minutes, then cover with the lid for another minute or so to steam the tops.
step 14
Once cooked to your liking, season the eggs with Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste)
step 15
To serve, spoon dollops of the yogurt around the pan with a side of the pita chips (I also served mine with a bit of fresh fruit).
step 16
Right before serving, drizzle some Argan Oil (to taste) over the top.
