Baked eggs with potato and za'atar from Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm (page 53) by Molly Yeh

  • heavy cream
  • onions
  • Greek yogurt
  • za'atar
  • olive oil
  • eggs
  • baking potatoes
  • white cheddar cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute labneh for Greek yogurt.

  • Jviney on December 25, 2019

    I maybe would have enjoyed a bit more egg in this - my potatoes clumped up a bit in places and we’re dry. My family liked it but I felt it was lacking something - hot sauce might have helped, or maybe a bit more cheese.

  • Rutabaga on November 04, 2017

    Despite the rich ingredients, this egg dish manages to be satisfying without being overly heavy. I used only 1 1/2 cups of olive oil to cook the potatoes, but I also forgot to cook the onion together with the potatoes; perhaps the full 2 cups of oil would have been necessary had I not left the onions out. As it was, I realized that omitting the onions made this dish more kid-friendly. Both my boys enjoyed it with ketchup. Personally, I would enjoy it more with the onion, but it was still quite good without, and as Molly suggests, it reheats well for a quick breakfast the next morning. I topped mine with hot sauce and extra za'ater.

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