Za'atar salmon with herb-heavy tabbouleh
Za'atar-crusted salmon over a proper parsley-first tabbouleh.
Weekend red shakshuka with za'atar
The classic: eggs poached in spiced peppers and tomatoes with za'atar and yogurt.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften onion and pepper in the oil; garlic and spices in.
- Step 2
Tomatoes; simmer 10 minutes.
- Step 3
Wells; eggs; lid on 6 minutes to jammy.
- Step 4
Yogurt, za'atar, coriander; pittas for scooping.
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Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 20g |
| Carbohydrates | 32g |
| – of which sugars | 13g |
| Fibre | 7g |
| Fat | 20g |
| – of which saturates | 4.5g |
| – of which omega-3 | 0.6g |
| Calcium | 140mg |
| Iron | 3.4mg |
| Salt | 0.9g |
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