Tomato & Grana Padano Summer Orzo

heart_likeLiked by 22


  • fb
  • print
  • twitter

    Grana Padano and Za’atar Eggs

    Group 393


    Group 382

    2 people


    15 min

    Anna Barnett

    This recipe is all about a simple but impactful addition to the humble fried egg. Some ingredients are best kept as nature intended, but for me, eggs are a great vehicle for flavour. Put simply, they often form the foundation of a dish that that is happy to be dressed up and married with bold hits of flavours. Here, my trusted Grana Padano Riserva adds a touch of luxury, bringing richness and a depth of flavour which layers just perfectly with spices!


    • Large free-range eggs – as many as people want, 1-2 per serving
    • Sourdough – 1-2 slices per serving
    • Several glugs of olive oil
    • Several sprigs of coriander, roughly chopped
    • 40g Grana Padano (I love using the Riserva here)

    • To make the za’atar:
    • 1tbsp cumin seeds, toasted
    • 1tbsp sesame seeds black or white
    • 1tbsp sumac
    • 1tbsp dried oregano
    • Sprinkle of sea salt flakes


    STEP 1

    Muddle za’atar ingredients and set to one side. This will make plenty so a clean jar to store it is handy.
    Chop the coriander, grate the Grana Padano and set to one side. Slice the sourdough and toast.

    STEP 2

    Place a frying pan over a medium heat, add a glug of oil, sprinkle a little za’atar followed by grated Grana Padano then crack over your eggs. Fry over a medium heat, just before serving add an extra sprinkle of both Grana Padano and zaatar.

    STEP 3

    Drizzle your sourdough with a little oil then place the eggs on top, scatter over chopped coriander and serve.