Za’atar Breakfast Toasties with Feta Crunch

Za’atar Breakfast Toasties with Feta Crunch


  • green chimichurri:
  • 1 bunch fresh parsley

  • 1 shallot, roughly chopped

  • ¼ cup pepitas (or another nut or seed)

  • ¼ cup olive oil

  • 2 tbsp red wine vinegar

  • Salt and pepper, to taste

  • ¾ cup feta cheese, crumbled

  • eggs:
  • ½ cup milk

  • 8 eggs, beaten

  • Salt and pepper, to taste

  • 1-2 tbsp za’atar seasoning

  • 1 tbsp sumac

  • assembly:
  • 2 tbsp butter or olive oil

  • 6 medium flour tortillas

  • optional: sun dried tomatoes

  • 2 avocados, diced

  • Labneh, to serve

  • Red chili flakes, to taste

  • Za’atar, to taste


  • In a food processor, pulse all of the green chimichurri ingredients except for the feta 10-12 times. You want it to be slightly chunky yet spreadable. Mix in the feta.
  • In a large bowl, whisk the milk, eggs, salt, and pepper until combined.
  • Lightly grease a large nonstick skillet with butter or olive oil. Bring the heat to medium, then pour in ½-¾ cup of the egg mixture. Place a tortilla directly on top of the eggs. Sprinkle some za’atar and sumac on the eggs. Once the eggs have set (and are sticking to the tortilla), flip the tortilla to toast it up on the skillet. Make a slit along the radius of the egg-coated-tortilla.
  • Spread some of the green chimichurri over the egg side of the tortilla. Place a few sun dried tomatoes on top, if desired. Fold the first quarter (from the slit) over the second. Continue folding two more times until you have a triangle “toastie.” Press down to secure your trifold. Repeat with the remaining eggs and tortillas.
  • Serve each tortilla with a dollop of Labneh, some extra Chimichurri, and a few pieces of avocado. Sprinkle everything with some more za’atar and chili flakes to taste. Enjoy!
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