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The za’atar is what gives this dish much of its distinctive flavor. As for the other spices, use what you have in your pantry, adjusting the levels to your taste. You don’t need to buy any of the other four spices especially to make this.
In a large pan, sauté the garlic and shallot in olive oil over medium-high heat for 2 minutes. Add the tomato paste, Sriracha, half the za’atar and other spices and stir together into a paste. Sauté for another 3 minutes until the shallots have softened and the herbs have darkened. Add the peppers and cook 3 minutes. Add the onions and cook 2 minutes more. Add the chopped tomatoes. Continue to sauté until the mixture begins to brown and stick to the bottom of the pan. Add the can of crushed tomatoes and use a wooden spoon to loosen the brown bits. Season the mixture with salt and pepper (canned tomatoes can absorb a lot of salt, be liberal). Stir occasionally for 15 minutes, adjusting the heat to maintain a simmer. When the sauce has thickened slightly, use a spoon to dig a small crater into the sauce and crack an egg into the hole. Crack 4-6 eggs, preparing a hole each time, equally spaced throughout the pan. Turn the heat to low and cover the pan. Cook for about 7 minutes, or until the eggs are cooked but the yolks remain runny. Remove from the heat, and season each egg with salt, pepper, and the remaining za'atar. Serve family-style in the pan with crusty bread.