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Ujja Ma Laban

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“'From the Lands of Figs and Olives' cookbook and I added a few personal touches (olive oil, spearmint, za'atar/sumac).) Light and fluffy eggs! Easy! Palestinian/Jordanian.”
READY IN:
6mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together the eggs, salt, pepper and yogurt cheese. Set aside.
  2. Melt the butter over medium-low heat then pour in the egg-yogurt mixture.
  3. Stir lightly for about 1 1/2 minutes or until just barely cooked I always undercook eggs because they will still cook off heat. Our gas stove top is very efficient and the eggs were done to my liking in less than 2 minutes.
  4. Plate the eggs and lightly drizzle with olive oil. Garnish with the spearmint leaves; sprinkle of za'atar or sumac. If you don't have either of those spices, garnish with paprika.

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