Za’atar spiced eggs with tomatoes: 10-minute recipe from chef Laoise Casey

A recipe for za’atar spiced eggs with tomatoes has been shared by chef Laoise Casey, offering a quick meal option for Londoners. The dish, published by The Standard on 4 August 2026, requires only a handful of ingredients and takes 10 minutes to prepare. It is designed to minimise washing up, with eggs cracked directly into the pan.

Casey describes eggs as one of a cook’s best friends, alongside onions, sea salt, cracked black pepper and butter. The recipe reflects her preference for simple, adaptable meals that can be prepared with minimal equipment. She notes that the dish can be made in an office using a jug and a microwave if a pan is unavailable.

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Ingredients and method

The recipe serves one person and includes 2 to 3 medium free-range eggs, 2 teaspoons of olive oil, 5 grams of butter, 1 teaspoon of za’atar, 100 grams of ripe plum tomatoes and 30 grams of feta. Optional additions for serving include sourdough or flatbreads and Greek yoghurt.

To prepare the dish, heat the olive oil and butter in a wide-based pan over medium heat. Once the butter begins to foam, crack the eggs directly into the pan. Season with sea salt flakes, cracked black pepper and za’atar, then leave to cook for one minute. Gently swirl the eggs with a wooden spoon until they begin to crack, then cook for another 2 to 3 minutes.

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When the eggs are almost set, add the sliced plum tomatoes to the pan and warm them through. Crumble the feta on top and serve immediately. Casey suggests that the dish can be turned into a dinner by adding flatbreads and a scoop of Greek yoghurt.

Variations and adaptability

Casey offers several variations for the dish. These include combinations such as spring onions, mint and paneer; caramelised red onions, taleggio and pumpkin seeds; or lightly crushed caraway seeds, gorgonzola and sweet potato. She emphasises that the recipe is flexible and can be adapted to suit available ingredients.

Like most good things in life, I hope I’ll never tire of it.

Laoise Casey, chef

The recipe is part of Casey’s regular cooking routine. She states that she has made it in various forms many times and continues to enjoy it. The dish is intended to be both practical and satisfying, suitable for quick lunches or dinners.

What happens next

The recipe is now available for readers to try at home. No further steps or formal processes are required, as it is a standalone dish. Residents can source the ingredients from local supermarkets or grocery stores across Barnet and the wider London area.