An upgrade from your typical egg sandwich, this Feta Za'atar Sun-Dried Tomato Breakfast Taco will elevate your mornings. This savory taco combines the rich creaminess of feta cheese, the bold, tangy flavor of sun-dried tomatoes, a zing from za'atar spice and the comforting, fluffy texture of eggs, all wrapped up in a crisp tortilla for the perfect breakfast experience.
Feta is a staple ingredient in my home and many Middle Eastern families. It's common on pizza, in salads and many main dishes. It's creamy, briny and saltiness gives a dish so much flavor. Pair that with an umami burst of sun-dried tomatoes and zesty za'atar spice and you have a winning combination.
As I continuously try to eat balanced but remain full, these egg tacos have been so delicious and the perfect bite for breakfast, lunch or dinner. These would be great at a breakfast bar served alongside of these Lebanese Batata Harra!
Some Key Ingredients
Most items you'll probably have on hand for this simple taco and if you don't - that's okay, you can certainly improvise for whatever you have on hand!
- Calabrian Chili - To spice things up a little bit I like adding a touch of Calabrian chili to my eggs.
- Spinach- Either fresh or frozen spinach works well in this dish, if using frozen, be sure to defrost and squeeze dry.
- Za'atar Spice - Za'atar is a common Middle Eastern blend of spices: thyme oregano, sumac, sesame seeds and salt. It's a lovely addition to the egg.
- Feta Cheese - I'm a believer of whole block feta in brine but if you can't find it or don't have access, crumbled feta will work just fine.
See recipe card for quantities.
Instructions
Truly a simple breakfast that you can make ahead and reheat if you are short on time.
Step 1: Begin with an 8" nonstick skillet, place on your burner and melt a ½ teaspoon of butter (or olive oil) on medium heat.
Step 2: Add your spinach and sun-dried tomatoes. Allow to wilt and soften.
Step 3: Add your Calabrian chili, sprinkle with a pinch of salt and pepper. This should take 2-3 minutes total.
Step 4: Once your spinach mixture is cooked down and wilted. Add two eggs to your skillet. Break right into the pan and then break and swirl slightly to break up and mix a bit with your spinach mixture. Season with additional salt and pepper.
Step 5: Create an even layer of egg, tilting the pan as needed to allow the top to just barley set, it's okay if it isn't fully cooked, just cooked enough to be solid to flip. Sprinkle with za'atar spice. Be sure to keep in tact as a full circle.
Step 6: Once the egg has begun to set (about 2 minutes). Place your tortilla on top, flip onto your hand or a plate, then slide back onto your skillet tortilla side down.
Step 7: Add your feta cheese on top (one half), sprinkle with additional za'atar (salt and pepper if needed) and allow the tortilla to brown on the bottom, about 3 minutes.
Step 8: Once brown, fold in half and serve. Repeat with additional tortillas.
Equipment
A non-stick pan is really something that can't be replicated easily, especially when it comes to making eggs! This is a simple 8" skillet that would be great for this dish:
8" Non-Stick Skillet
Storage
These egg tacos are best enjoyed immediately but you can also cook, allow to cool then wrap tightly in foil and freeze. When ready to enjoy, defrost and cook in oven or air fryer for 10 minutes at 400 degrees to heat and crisp up. A great make-ahead meal option.
Feta Za'atar Sun-Dried Tomato Breakfast Taco: A Flavorful Twist on Breakfast
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 1 taco 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern, American
Description
A crispy soft taco shell filled with spinach, feta cheese, sun-dried tomatoes and za'atar met with fluffy eggs for the ultimate breakfast experience.
Ingredients
- ½ teaspoon butter - salted or unsalted is fine, you may also sub olive oil
- 1 handful of fresh spinach - about a cup
- 2 Tablespoons sun-dried tomatoes in oil
- ½ teaspoon - 1 teaspoon Calabrian chili - adjust to your own spice level
- 2 large eggs
- ½ teaspoon za'atar spice
- (1) 8" tortilla - you can choose any variety you like, I like using the Carb balance flour tortillas
- 1-2 Tablespoons crumbled feta cheese
- salt
- pepper
Instructions
- Begin with an 8" nonstick skillet, place on your burner and melt a ½ teaspoon of butter (or olive oil) on medium heat.
- ½ teaspoon butter - salted or unsalted is fine, you may also sub olive oil
- Add your spinach and allow to wilt, add your chopped sun-dried tomatoes and Calabrian chili. Sprinkle with a pinch of salt and pepper. This should take 2-3 minutes total.
- 1 handful of fresh spinach - about a cup
- 2 Tablespoons sun-dried tomatoes in oil
- ½ teaspoon - 1 teaspoon Calabrian chili - adjust to your own spice level
- Once your spinach mixture is cooked down and wilted. Add two eggs to your skillet. Break right into the pan and then break and swirl slightly to break up and mix a bit with your spinach mixture. Season with additional salt and pepper.
- 2 large eggs
- pinch of salt
- grind of pepper
- Create an even layer of egg, tilting the pan as needed to allow the top to just barley set, it's okay if it isn't fully cooked, just cooked enough to withstand flipping. Sprinkle with za'atar spice. Be sure to keep in tact as a full circle.
- ¼ teaspoon za'atar spice
- Once the egg has begun to set (about 2 minutes). Place your tortilla on top, flip onto your hand or a plate, then slide back onto your skillet tortilla side down.
- (1) 8" tortilla - you can choose any variety you like, I like using the Carb balance flour tortillas
- Add your feta cheese on top (one half), sprinkle with additional za'atar (salt and pepper if needed) and allow the tortilla to brown on the bottom, about 3 minutes. Once brown, fold in half and serve. Repeat with additional tortillas.
- 1-2 Tablespoons crumbled feta cheese
Notes
- I use Diamond kosher salt and simply use a little pinch to season the spinach then eggs, the feta is salty and briny so not a lot of salt is needed. Simply season lightly.
- Calabrian chili is spicy, you can add as much or as little as you'd like - or opt to not use at all.
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