Turkish Herb-Crusted Poached Eggs with Za'atar Whole Grain Toast & Roasted Vegetable Medley
Prep 15 min · Cook 20 min · Serves 2 · medium
A vibrant Mediterranean breakfast featuring perfectly poached eggs with a Turkish za'atar spice crust, served on crispy whole grain toast alongside roasted eggplant, zucchini, and bell peppers infused with olive oil and fresh herbs
Ingredients
- 4 whole Large eggs, room temperature
- 4 tablespoons Extra virgin olive oil, divided
- 2 tablespoons Za'atar spice blend, Turkish oregano, thyme, sumac
- 4 slices Whole grain bread, spelt or farro bread
- 1 medium Japanese eggplant, cut into 1-inch rounds
- 1 medium Zucchini, sliced lengthwise into strips
- 1 whole Red bell pepper, cut into large chunks
- 3 tablespoons Fresh mint, chopped
- 3 tablespoons Fresh parsley, chopped
- 3 whole Garlic cloves, minced
- 1 teaspoon Sea salt, divided
- 1 teaspoon Black pepper, to taste
- 1 tablespoon Red wine vinegar
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