Wild Zaatar Scrambled Eggs & Blooming April


You should know by now that I am a sucker for nature activities.

Apart from all the camping trips, road trips, and hikes that I’ve been a part of in the past couple of years, one project still stands out with so beautiful joyful memories; our rural lunch events.

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After a few camping trips, our friends were teased by all the posts and the fun times we share. They asked us to reveal our hideout. We did during the Autumn Secret saga that took place on three Sundays in September and October.

A year and a half later, and with lots of reminiscence wishful thinking of reliving the experience, we are back again in the mountains. This time it’s in spring. Nature around us is blooming with the buds growing out of seemingly dead branches. Flowers are covering fields and emerging out of sidewalks and asphalt and stone walls. Blooming April it is!!!

Bruno, Joe and I are the ones who are still in Lebanon and available to organize this event when the others are abroad for work. We’ve been coming to the mountains, specifically Hardine Joe’s village, for almost two months. The crib has been transformed into a beautiful house with an adjacent beautiful garden.

The event is a day in a the village of Hardine. It includes a promenade in the village to discover its landmarks followed by a rural lunch with rustic Lebanese recipes and two live cooking stations, desserts and artisanal Arak.

(Event link for more information: https://www.facebook.com/events/418115878552727/)

Akkar landscape

Wherever I am present, I should have good food. Be it simple or 3-hour long recipe, I have to have something good. A simple thing as eggs for breakfast can be turned into something super delicious by using a fresh herb available in abundance at this time of the year; Zaatar.

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Zaatar is from the thyme family. It is similar to oregano with a sharp taste and it grows wildly in nature waiting to be harvested by villagers, air-dried, and ground. This ground herb is what becomes the famous Zaatar once it is mixed with toasted sesame, salt, and sumac. Sumac is a different story I’ll share once I get my hands on a sumac tree or at least a cluster.

Last week, I walked to the village square to reach the mini market and bought some eggs and some groceries. I was craving eggs for breakfast. What better and simpler breakfast can be if it is not eggs and some fresh herbs picked from the garden. Boy, that’s the life! ❤️

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Coat the pan with good olive oil, whisk the eggs with some water or milk and the freshly picked zaatar and a bit of sumac and cook it gently in the hot pan. I’d have that every day!

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TINY - Zaatar Scrambled Eggs and Blooming April - cookin5m2 -9470 Wild Zaatar Scrambled Eggs

Serves 2 persons


  • 6 eggs
  • 100g white cheese (I used Akkawi)
  • Small bunch wild zaatar
  • 1 tsp sumac
  • Salt
  • Olive oil
  • Bread of choice


  • In a bowl, whisk the eggs with a tsp of water and add the zaatar leaves and cheese cube
  • Heat the pan with olive oil and sliced garlic and lower the heat
  • Add the eggs once the garlic is fragrant. I like to fry the garlic until slightly browned and crispy
  • With a wooden spoon, start stirring the eggs slowly on low heat until cooked to your desired consistency. I like mine soft but not runny
  • Transfer to a plate and sprinkle sumac and some more zaatar and serve with bread and vegetables and some olives 

One thought on “Wild Zaatar Scrambled Eggs & Blooming April

  1. Pingback: White Baladi Goat Cheese | Cook in Five Square Meters

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