Anna Barnett
This recipe is all about a simple but impactful addition to the humble fried egg. Some ingredients are best kept as nature intended, but for me, eggs are a great vehicle for flavour. Put simply, they often form the foundation of a dish that that is happy to be dressed up and married with bold hits of flavours. Here, my trusted Grana Padano Riserva adds a touch of luxury, bringing richness and a depth of flavour which layers just perfectly with spices!
Ingredients
- Large free-range eggs – as many as people want, 1-2 per serving
- Sourdough – 1-2 slices per serving
- Several glugs of olive oil
- Several sprigs of coriander, roughly chopped
- 40g Grana Padano (I love using the Riserva here)
- To make the za’atar:
- 1tbsp cumin seeds, toasted
- 1tbsp sesame seeds black or white
- 1tbsp sumac
- 1tbsp dried oregano
- Sprinkle of sea salt flakes
Preparation
Muddle za’atar ingredients and set to one side. This will make plenty so a clean jar to store it is handy.
Chop the coriander, grate the Grana Padano and set to one side. Slice the sourdough and toast.
Place a frying pan over a medium heat, add a glug of oil, sprinkle a little za’atar followed by grated Grana Padano then crack over your eggs. Fry over a medium heat, just before serving add an extra sprinkle of both Grana Padano and zaatar.
Drizzle your sourdough with a little oil then place the eggs on top, scatter over chopped coriander and serve.
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