Asparagus with eggs and za’atar (Halayone W Bayd)

Ingredients

2 tablespoons light olive oil

2 banana shallots (about 70g total prepared weight), finely chopped

1 garlic clove, crushed

250g asparagus, chopped into 2cm pieces

sea salt and freshly ground black pepper

5 eggs

2 teaspoons za’atar

extra virgin olive oil

Directions

Heat the light olive oil in a frying or sauté pan. Add the shallots and fry for around 10 minutes until they are soft, then add the garlic and fry for another few minutes.

Add the chopped asparagus and season with ½ teaspoon each salt and pepper. Cover and cook over a medium heat until the asparagus pieces are just softened but still have some bite; this should take around 5 minutes depending on their size, age and variety. Keep an eye on them so you can judge when they are cooked to your liking.

Whisk the eggs in a bowl with a small pinch of salt and pour them over the asparagus. Using a wooden spoon, gently scramble the eggs around the asparagus, taking them off the heat just before they are set, so they don’t overcook.

Transfer to a warmed serving plate and finish with a light dredging of za’atar and a good drizzle of extra virgin olive oil.