Preheat the oven to 355 degrees F (180 degrees C).
Pita Bread (2)
Olive Oil (as needed)
and sprinkle with
Za'atar (1 Tbsp)
Bake for 15-20 minutes, until golden around the edges and crispy.
Finely chop the
Celery (2 stalks)
and add to a bowl. Mince the
Garlic (1 clove)
and add to the same bowl.
Roughly chop the
Italian Flat-Leaf Parsley (2/3 cup)
Fresh Mint (1 cup)
and add them to a bowl with the
Plain Greek Yogurt (2/3 cup)
Add the juice of one
Ground Black Pepper (1 tsp)
Mix everything together until fully combined.
In a frying pan over low heat, melt the
Butter (3 Tbsp)
Fennel Seeds (1 tsp)
Whole Coriander Seeds (1 tsp)
Ground Cumin (1 tsp)
Hot Paprika (1 tsp)
. Cook for 4 to 5 minutes so the spices can infuse.
Add the onion, garlic, and celery. Cook for a further 10 minutes until soft.
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.
Create wells in the onion mixture. Crack the
into the wells. Cook for 5-6 minutes, then cover with the lid for another minute or so to steam the tops.
Once cooked to your liking, season the eggs with
Salt (to taste)
Ground Black Pepper (to taste)
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).
Right before serving, drizzle some
Argan Oil (to taste)
over the top.