I know, it’s quite random to come back after a long hiatus with a recipe. Or maybe it isn’t that random.
The recipe’s keyword is: Sumac.
Crack two eggs directly into the pan, and fry until the white is just set but the yolk is still runny, and the edges are browned. Once the eggs are almost ready (but still runny), cover with two thin slices of brie, then fold.
Move to a plate, and sprinkle generously with sumac and zaatar.
Wait, what. Brie with eggs and sumac and zaatar?
Just trust me on this.