Ramadan Suhoor Spiced Egg and Cheese Panini

Steps

1. 1

   Make za'atar butter

   • In a small bowl, combine the 2.5 tablespoons (37 g) softened unsalted butter with the 1 tablespoon (7 g) za'atar spice blend and mix until evenly combined.
   • Set aside.
   • If desired, fold in the 2 tablespoons (8 g) fresh chopped parsley for extra color and freshness.

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   Ready when: Za'atar is fully distributed throughout the butter with no streaks.

   Tip: Soften butter to room temperature before mixing so it blends smoothly with the spices.

2. 2

   Prepare the eggs

   • In a medium bowl, crack the 4 large eggs and whisk together with the 2 tablespoons (30 ml) whole milk, 0.5 teaspoon (3 g) kosher salt, 0.25 teaspoon (0.5 g) freshly ground black pepper, and 0.75 teaspoon (2 g) ground sumac until the mixture is pale and uniform, about 1 minute.

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   Ready when: Egg mixture is pale, frothy, and spices are fully dispersed.

   Tip: Whisking the eggs and sumac together now ensures even seasoning; sumac won't distribute as well if added to the hot skillet.

3. 3

   Scramble the eggs

   • Place a large nonstick skillet over medium heat and add 1 tablespoon (15 g) unsalted butter.
   • Once the butter melts and froths, add the egg mixture.
   • Let it sit undisturbed for 10–15 seconds, then gently push the cooked portions toward the center of the pan with a spatula, tilting the skillet to let uncooked egg flow to the edges.
   • Repeat this motion every 10–15 seconds.
   • Cook for 4–5 minutes total until the eggs are creamy but just set—they should still look slightly glossy and soft.
   • Remove from heat immediately.

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   Ready when: Eggs are just set but still creamy and glossy, not dry or curdled.

   Tip: Remove the eggs from heat while they're still slightly underdone—they'll continue to cook from residual heat and stay tender rather than becoming rubbery.

4. 4

   Assemble the panini

   • Working quickly while the eggs are warm, spread 1 teaspoon (5 g) of za'atar butter on one side of the first pita bread.
   • Divide half of the warm scrambled eggs onto the buttered surface.
   • Lay half of the manchego cheese slices (about 1.5 ounces / 42 g) over the eggs.
   • Fold the pita in half gently to form a panini.
   • Repeat with the second pita, remaining za'atar butter, eggs, and manchego cheese.

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   Ready when: Pita is folded and filled evenly with no spillage.

   Tip: Work quickly while the eggs are warm so they help soften the pita and warm the cheese through contact. Don't overstuff—the panini should fold easily without splitting.

5. 5

   Grill the paniniOven 400°F / 205°C

   • If using a panini press: Heat the press to medium-high (about 400°F / 200°C if your press has a temperature dial).
   • Once hot, place both assembled panini on the press.
   • Close the lid gently to avoid squeezing out the filling.
   • Grill for 3–4 minutes until the exterior is golden brown and warm and the cheese just begins to soften.
   • If using a skillet method: Heat a cast iron skillet over medium-high heat and brush lightly with the remaining 0.5 tablespoon (7 g) butter.
   • Place a panini on the hot skillet and weight it down with another heavy skillet or pan.
   • Cook for 2–3 minutes until the bottom is golden and crisp.
   • Carefully flip, apply a small dot of butter to the hot pan, and cook the second side for another 2–3 minutes.
   • Repeat with the second panini.

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   Ready when: Exterior is golden brown and crispy; cheese is softened and warm to the touch.

   Tip: Don't press the panini too hard or you'll squeeze out the filling. A gentle weight is enough to create contact for even grilling and light melting of the cheese.

6. 6

   Rest and serve

   • Transfer the panini to a cutting board and let rest for 1 minute to allow the cheese to set slightly.
   • Cut each panini in half diagonally if desired.
   • Serve immediately while warm.

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   Ready when: Panini is warm throughout and cheese is pliable but not liquid.

   Tip: A brief rest prevents the filling from spilling out when you slice and ensures the texture stays creamy rather than oozy.