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Za’atar Breakfast Toasties with Feta Crunch

March 19, 2022
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The easiest crispy tri-fold tortillas stuffed with scrambled eggs, a simple green Chimichurri, and all the feta: these Za’atar Breakfast Toasties with Feta Crunch are a Greek food lover’s dream breakfast.

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Ever find yourself craving a boujee brunch? Maybe just a treat-yourself morning spread, or even a savory breakfast for lunch or dinner situation. Still, unless you are making one of those very rare celebratory breakfasts, you definitely want something that can be whipped up on a whim… and you might even want something on the healthier side. Personally, I find myself in this mood quite often. So, if you’re like me, I have the perfect recipe for you. With a simple throw-everything-in-a-food-processor Chimichurri, some creamy feta, the optional addition of sun dried tomatoes, and fluffy crisp eggs, these Za’atar Breakfast Toasties with Feta Crunch are the perfect fresh breakfast!

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The breakdown…

This Za’atar Breakfast Toasties with Feta Crunch recipe is truly so fun, and can be thrown together in just a matter of minutes. Really, the only slightly confusing part is the folding method, but I’ll instruct you on how to do that. It’s so easy once you get going! To start things off, however, you want to get that green Chimichurri going. This is going to act as your sauce for these toasties. 

Your classic Chimichurri consists of some type of nut or seed, a ton of herbs, some olive oil, and a vinegar of sorts. Shallots or onions are also common. For this dish, I go with parsley as my herb. It’s not too crazy in flavor, yet is so delicious with these Mediterranean flavors. You could easily substitute it for mint or cilantro, though, if you would like. Then, with some pepitas for a bit-free alternative, some shallots for a bite, and a bit of red wine vinegar for some sweet tang, this spread truly is a burst of flavor. Pulse it up until you reach a somewhat chunky yet still spreadable consistency, then mix in your feta. Cheese is a must with eggs, if you ask me. So feta is a must here. It just is.

the eggs…

Next up, get those eggs going. These are basically just scrambled eggs. Nothing crazy, just some fluffy eggs beaten up with some milk, salt, and pepper. By pouring these into a hot skillet with a bit of grease to help you along the way, you get the perfect easy “omelet” style eggs, if you will. You want one side to get crispy on the skillet and one side to stick to the tortilla. I promise it will cook fully through with the tortilla!

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Speaking of which, let’s talk about tortillas. I love a good regular flour tortilla for this one, as those are typically the most pliable. Still, you could definitely do these with a low carb or gluten free substitute. La Tortilla Factory has my favorite tortillas of all varieties, but go with your favorite! Either way, get that egg all nice and set on your tortilla, then flip it all so that the egg side of the tortilla “pizza” is up. Sprinkle everything with some seasoning and get to layering your tortilla toastie!

the “toastie”…

In my opinion, anything that constitutes a toastie has melted cheese in a carb. Thus, you’ve gotta melt that feta in these tortilla wraps. So, spread so much of that good Chimichurri over everything and get to folding up! This is seriously so simple. All you have to do is cut a slit halfway through the open faced tortilla and egg situation, then get to wrapping. You should basically have two open quarters and one half. Fold up the first open quarter over one of the quarters on the closed side, then fold that up over the second closed quarter. Lastly, fold all of that up over the second open quarter. You are essentially making a trifold folded up in a circle. I promise it is super easy!

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how to serve them up…

Toast everything up into a nice crispy tortilla fold up and your Za’atar Breakfast Toasties with Feta Crunch are basically done! I love to serve these up with some Labneh (Greek yogurt also works), a few avocados, and a bit of extra seasoning. Really, though, you could serve these with anything! Hummus, baba ganoush, pesto, or even just more Chimichurri would all be good options. Everything but the bagel seasoning is also fabulous on these. Plus, whether you make these for an easy elaborate breakfast, a fun protein packed lunch, or even for a breakfast for dinner situation, these are the perfect dish! They even are fabulous wrapped in tin foil and frozen, making for the best ever meal prep! 

I hope you love these Za’atar Breakfast Toasties with Feta Crunch as much as I do! Let me know what you think in the comments below:))

Za’atar Breakfast Toasties with Feta Crunch
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Za’atar Breakfast Toasties with Feta Crunch

Recipe by Annie PatrickCourse: Main Course, Breakfast, Brunch, LunchCuisine: Greek, Mediterranean, FusionDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes


The easiest crispy tri-fold tortillas stuffed with scrambled eggs, a simple green Chimichurri, and all the feta: these Za’atar Breakfast Toasties with Feta Crunch are a Greek food lover’s dream breakfast.

Ingredients

  • green chimichurri:

  • 1 bunch fresh parsley

  • 1 shallot, roughly chopped

  • ¼ cup pepitas (or another nut or seed)

  • ¼ cup olive oil

  • 2 tbsp red wine vinegar

  • Salt and pepper, to taste

  • ¾ cup feta cheese, crumbled

  • eggs:

  • ½ cup milk

  • 8 eggs, beaten

  • Salt and pepper, to taste

  • 1-2 tbsp za’atar seasoning

  • 1 tbsp sumac

  • assembly:

  • 2 tbsp butter or olive oil

  • 6 medium flour tortillas

  • optional: sun dried tomatoes

  • 2 avocados, diced

  • Labneh, to serve

  • Red chili flakes, to taste

  • Za’atar, to taste

Instructions

  • In a food processor, pulse all of the green chimichurri ingredients except for the feta 10-12 times. You want it to be slightly chunky yet spreadable. Mix in the feta.
  • In a large bowl, whisk the milk, eggs, salt, and pepper until combined.
  • Lightly grease a large nonstick skillet with butter or olive oil. Bring the heat to medium, then pour in ½-¾ cup of the egg mixture. Place a tortilla directly on top of the eggs. Sprinkle some za’atar and sumac on the eggs. Once the eggs have set (and are sticking to the tortilla), flip the tortilla to toast it up on the skillet. Make a slit along the radius of the egg-coated-tortilla.
  • Spread some of the green chimichurri over the egg side of the tortilla. Place a few sun dried tomatoes on top, if desired. Fold the first quarter (from the slit) over the second. Continue folding two more times until you have a triangle “toastie.” Press down to secure your trifold. Repeat with the remaining eggs and tortillas.
  • Serve each tortilla with a dollop of Labneh, some extra Chimichurri, and a few pieces of avocado. Sprinkle everything with some more za’atar and chili flakes to taste. Enjoy!
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