Eggs are cracked into small baking dishes with kashar cheese and topped with a homemade za'atar of thyme, sumac and sesame in this recipe, which suits a low-carb breakfast since it adds no extra carbohydrate source. The spice blend brings a warm southeastern touch to the eggs.
Start preheating the oven to 190°C; it takes about 15 minutes to come up to temperature.
Grease small baking dishes with the butter, crack two eggs into each one and scatter over the grated kashar.
Mix the thyme, sumac and sesame seeds and sprinkle over the eggs, then season with salt and pepper.
Bake in the hot oven for 12 minutes, until the whites are set and the yolks are still runny.
Take care not to break the yolks when cracking the eggs into the dish; a runny yolk is the point of this recipe. If you take them out too early the whites stay glassy, so wait until the tops puff slightly. Allergens: contains milk and dairy, egg, sesame.
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