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Updating your morning fried eggs with these flavorful Za’atar Eggs with Lemony Yogurt and Herbs. Perfectly fried eggs dressed up with the herby, nutty middle eastern spice blend, za’atar. Serve each egg over creamy lemon yogurt, then top with plenty of fresh tender herbs and smoky, fiery chili oil. Add fresh naan for dipping and you’ll have a mouth-watering breakfast dish that can easily double as dinner. This takes only minutes to prepare, is healthy, and oh so good!

overhead photo of Za’atar Eggs with Lemony Yogurt and Herbs

Switching up the usual sweet Tuesday recipe, with a savory Tuesday breakfast…that can easily be lunch or dinner too!

I know it might not seem like it, since I rarely share simple egg recipes like this with you guys, but I actually love a savory fried egg breakfast. It’s just that fried eggs don’t really require a recipe, you know? I feel like we can all, for the most part, fry an egg. But even still, when it comes to the breakfast recipes I do share, they tend to be on the sweeter side. There’s no denying that.

I LOVE a good cinnamon roll, french toast, or Dutch baby and always have fun sharing those recipes. But every now and then I do like to throw you guys a curveball. After a handful of you kindly asked for more savory breakfast recipes, I figured that January would be the perfect time to share one or two!

So here we are, Tuesday eggs! If you’re still looking for something sweet…cookies are always a good bet.

For whatever reason, over the past couple of weeks, I’ve been cooking a lot of food with a more Middle Eastern flare and loving their flavor profiles. I’ve been flipping through Eden Greenspan’s cookbook, Eat Out Loud. I think all the color within her recipes has really inspired me this month. I love how Middle Eastern dishes have so much color and flavor throughout their sauces, herbs, eggs, and vegetables.

If you’re looking to switch it up from the average dinner, Middle Eastern dishes are always the way to go.

Enter these eggs. They’re a combination of so many things. They’ve got not one, but two sauces, creamy lemony yogurt, perfectly runny eggs, and so many fresh herbs.

overhead photo of Za’atar

The quick details – the sauces

Eggs are eggs. They’re meant to be simple, but these are extra special.

I like to start with the za’atar which is a Middle Eastern spice blend that’s becoming more popular. You can easily find the blend at most grocery stores these days or quickly make it home. Since I was avoiding the grocery, I made my za’atar mix at home using dried herbs and lemon. It’s super simple and so good. I already see myself tossing this mix on everything from oven-roasted french fries (YUMM), to vegetables, and avocado. Or simply sprinkling it on eggs like I’m doing here.

The options are endless.

Alrighty, now on to sauce number two, which I’m calling a chili oil, but really, it’s so much more. It’s a mix of chili flakes, sweet and smoked paprika, and a pinch of salt. It might seem simple, but trust me, this oil adds so much flavor and color to your eggs. It’s spicy, smoky, and has just the right amount of saltiness.

prep photo of Lemony Yogurt

The lemony yogurt

Once you’ve got that za’atar all figured out and mixed up, make the yogurt…it’s just plain Greek yogurt, garlic, lemon, and a pinch of salt. Nothin fancy, but the addition of the lemon and salt really brings this creamy Greek-style yogurt to life.

I like to spoon the yogurt into the bottom of low sided bowls, then drizzle both sauces over the yogurt before adding the eggs.

And last, but not least, the eggs. I fried my eggs, but you can prepare the eggs any way you’d like. Poached eggs would be incredible here too. I just like something with a runny yolk to enjoy with bread on the side. So delicious.

overhead photo of Za’atar Eggs with Lemony Yogurt and Herbs

Here is how you assemble

First, as mentioned, swirl the yogurt into the bottom of your bowl. Add the sauces, then the fried eggs, and plenty of fresh herbs on top. From here, I like to add more za’atar and even more chili oil, it’s just so good.

Serve with fresh naan or toasted sourdough bread…but you all know that naan is really the best option here.

The yogurt is creamy and lemony with just a very subtle hint of garlic. This is a really nice balance to the spicy chili butter and nutty za’atar mix. The herbs add color and hints of freshness. Altogether it’s just really good food. Most might enjoy this for breakfast or brunch, but I’m all about a good breakfast for dinner…especially late on a Friday or Saturday night. Something about late-night eggs is the best.

Either way though, you can’t go wrong!

overhead photo of Za’atar Eggs with Lemony Yogurt and Herbs

Looking for other savory breakfast recipes? Here are my favorites: 

Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa

Simplest Whipped Ricotta Toast with Lemon Thyme Honey

Herby Everything Cheddar Swirl Buns

Ham and Cheese Croissant Bake

Lastly, if you make these, Za’atar Eggs with Lemony Yogurt and Herbs be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Herby Za'atar Eggs with Lemony Yogurt and Chili Oil

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4
Calories Per Serving: 679 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Chili Oil


  • 1. In a bowl, combine 3 tablespoons oil and the za'atar. In a separate bowl, stir together the yogurt, garlic, lemon zest, lemon juice, and a pinch of salt.
    2. To make the chili oil. Stir together all ingredients in a small bowl.
    3. Now make the eggs. Heat 3 tablespoons oil in a medium skillet over medium-high heat. Add the eggs and fry to your liking, season lightly with salt. Remove the eggs from the skillet to a plate. 
    4. Spread the yogurt into the bottom of each serving bowl. Add the eggs, then spoon the za'atar over both the eggs and yogurt. Top with plenty of fresh herbs. Spoon the chili oil over it all, adding to your liking. Eat with fresh naan!


Homemade Za'atar: In a glass jar, combine 3 tablespoons dried oregano, 1 tablespoon dried thyme, 2 tablespoons toasted sesame seeds, 1 1/2 teaspoons kosher salt, 1/2-1 teaspoon black pepper, and the 1 tablespoon lemon zest. Makes about 1/3 cup. Mix will keep for up to 2 months stored in an airtight container. 
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  1. 5 stars
    I am OBSESSED with these eggs and they’ve become my new go-to breakfast! These have so much flavor but are so easy to make, and it turns out they make an incredible camping breakfast!

  2. 5 stars
    I was a little scared to try this, just because it seemed like a bold flavor combination for first thing in the morning, and I usually prefer sweet breakfasts– but I was pleasantly surprised by how tasty this was! I left out the cayenne, just because I didn’t want that for breakfast, but kept everything else the same and it was delicious! thanks for a fun recipe!

    1. Hey Lauren,
      Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan

  3. 1 star
    Where do you get your inspiration from for international dishes? Just curious because this recipe is almost identical to the Israeli breakfast bowl from Eating Out Loud.

    1. Hey Lindsay,
      Did you actually take the time to read the blog post? Because I give full credit to Eden Greenspan’s cookbook, Eating Out Loud, for this recipe:) I hope you have the best day!! xTieghan

  4. 5 stars
    So good and refreshing.
    I didn’t have some of the ingredients so I just doubled the ones I did have. I’m a sucker for a good chili oil. Had enough seasoning left over to make chicken tonight for dinner. Can’t wait to make this again!

  5. This sounds like a great dish but please!! Zaatar is not a blend of these spices. Zaatar is its own Herb called hyssop and it is ground and then sesame seeds and salt are added to it. If you insist on making this blend, do not call it something else or at least clarify what it is. I will definitely try it with some real ground zaatar! Thank you!

  6. 5 stars
    Both my daughter and I loved this recipe! Easy to pull together with pantry staples! Going to move into my regular rotation! In place of naan, I had mini flour tortillas that I warmed up quickly using the pan for my eggs. Worked great!

  7. I just found your blog and this looks great! I also love that you have the option for the metric system in your ingredients list as I’m not from the USA!! Will be checking out more of your recipes 😀

  8. 5 stars
    I do make fried eggs almost every day as part of my diet (slow carb) so love some recipe tweaks, the Za’atar: spices alone make this worthwhile, so thank you!

  9. What yogurt alternative do you recommend for a dairy free diet? I haven’t found many I like and definitely none with the consistency of Greek yogurt. My tastebuds really miss my days of having dairy but my body doesn’t!

    1. Hey Joann,
      Siggi’s makes an awesome dairy free yogurt! I hope you love the recipe, please let me know if you have any other questions:) xTieghan

  10. 5 stars
    Made this, this morning and it was delicious! All the flavors melded perfectly. I only had fresh cilantro on hand and it was yummy in the lemony garlic yogurt.

  11. Ooooh, this really sounds delicious. I’m going to streamline by using some good store-bought za’atar and momofuku chili crisp I was gifted with. Thanks for the inspiration!

  12. 5 stars
    Looks really good. Love a interesting egg dish. Great spice blend.
    Have you made a breakfast pizza? Those fun and also breakfast casseroles.
    Can use lots of veggies, too. Maybe Mexican flavors? Made egg as Flamenca recently, very tasty and filling.

  13. Another great egg recipe, thank you so much for sharing. This will be another lunch addition for me. Eggs are so good for you and as you say, quick and easy to make. I may even be brave and using your recipe also, have a go at making my own naan bread.