Za'atar Scrambled Eggs with Roasted Eggplant on Multigrain Flatbread

Name: Za'atar Scrambled Eggs with Roasted Eggplant on Multigrain Flatbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 whole (350 g) globe eggplant, medium, cut into ½-inch-thick rounds, then halved into half-moons; 2½ tbsp (38 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 5 whole (250 g) large eggs; 1½ tbsp (21 g) unsalted butter; to taste kosher salt; to taste freshly ground black pepper; 1 tsp (4 g) za'atar blend; 2 pieces (160 g) multigrain flatbread or pita; ⅓ cup (80 g) labneh or thick Greek yogurt; ¼ cup (6 g) fresh mint leaves, roughly torn (optional); ¼ cup (8 g) fresh flat-leaf parsley, roughly chopped (optional); ½ whole (50 g) lemon, fresh, cut into wedges for serving (optional)

From the MyKitchenBank Kitchen

A Middle Eastern–inspired breakfast sandwich featuring fluffy scrambled eggs seasoned with za'atar, layered with silky roasted eggplant, fresh herbs, and creamy labneh or yogurt on warm multigrain flatbread. Ready in under 30 minutes, it's hearty enough for lunch and combines smoky, tangy, and herbaceous flavors in every bite.

Prep: 10 min
Cook: 15 min
Wait: 5 min
Total: 30 min
Makes: 2 sandwiches

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Steps

Before you start

Preheat oven to 425°F (220°C) for the eggplant.
Have all ingredients prepped and measured before you start cooking.
If using fresh labneh, remove it from the fridge 5 minutes before serving for easier spreading.

1
Roast eggplantOven 425°F / 220°C
- Arrange eggplant half-moons on a 9×13-inch (23×33 cm) sheet pan.
- Drizzle with 2.5 tbsp (38 ml) olive oil and season with kosher salt and black pepper.
- Toss until evenly coated.
- Spread in a single layer and roast at 425°F (220°C) for 12–15 minutes, stirring halfway through, until tender and lightly golden at the edges.
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Ready when: Eggplant pieces are soft and golden-brown at the edges, about 3 mm (¼ inch) can be pierced easily with a fork
Tip: Cut eggplant evenly so all pieces cook at the same rate. Don't crowd the pan—spread in a single layer for better roasting.
2
Warm the flatbreadOven 425°F / 220°C
- Place multigrain flatbread directly on the oven rack (or a small baking sheet) and warm for 2–3 minutes in the 425°F (220°C) oven while the eggplant finishes roasting.
- The flatbread should be warm and slightly pliable, not crisp.
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Ready when: Flatbread is warm to the touch and slightly flexible
Tip: Warm the flatbread in the last few minutes so it stays soft. If it sits too long, it will firm up.
3
Whisk and season eggs
- Crack 5 large eggs into a small bowl.
- Add a pinch of kosher salt and black pepper.
- Whisk vigorously for 15–20 seconds until the yolks and whites are fully combined and the mixture is pale yellow.
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Ready when: Eggs are fully combined and pale yellow
Tip: Whisking thoroughly incorporates air, which makes the scrambled eggs fluffier and lighter.
4
Heat pan and melt butter
- Place a large non-stick skillet over medium heat.
- Add 1.5 tbsp (21 g) unsalted butter and let it melt, coating the entire pan bottom.
- When the butter is foaming and turns light golden, about 30–45 seconds, it's ready.
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Ready when: Butter foams and smells nutty, light golden color
Tip: Brown butter adds depth. Watch carefully so it doesn't burn; take the pan off heat if the color deepens beyond light gold.
5
Scramble eggs gently
- Pour the whisked eggs into the hot, buttered skillet.
- Let them sit undisturbed for 2–3 seconds to set slightly.
- Then, using a wooden spoon or silicone spatula, gently push the eggs from the edges toward the center, tilting the pan so uncooked egg flows to the edges.
- Continue for 4–5 minutes, moving gently and constantly, until the eggs are soft, creamy, and just set.
- They should look slightly wet and shiny, not dry.
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Ready when: Eggs form soft curds and look creamy and slightly wet; no runny pools remain, but they still jiggle slightly when the pan moves
Tip: Take the pan off heat 30 seconds before the eggs look fully done—they will continue to cook from residual heat. This prevents dry, overcooked scrambled eggs.
6
Season eggs with za'atar
- Remove the skillet from heat.
- Sprinkle 1 tsp (4 g) za'atar blend evenly over the scrambled eggs.
- Using the spatula, fold gently 2–3 times to distribute the za'atar throughout without breaking the curds.
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Ready when: Za'atar is evenly scattered through the eggs
Tip: Add za'atar off heat to preserve its fresh, herbaceous notes. Heating it too long can mute the flavors.
7
Assemble sandwiches
- Lay the 2 warm flatbreads on a cutting board.
- Spread 2–3 tbsp (30–45 g) labneh or Greek yogurt on each flatbread, leaving a small border.
- Divide the roasted eggplant between the two flatbreads, arranging it over the labneh.
- Top each with half of the za'atar scrambled eggs, spooning them gently so they don't break apart.
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Ready when: Flatbread is covered with labneh, eggplant, and scrambled eggs; layers are visible
Tip: Spread labneh first so it acts as a base and keeps the flatbread from getting soggy. Keep the eggs and eggplant warm when assembling.
8
Garnish and serve
- Scatter fresh mint and parsley over each sandwich if using.
- Serve immediately with lemon wedges on the side for squeezing over the top.
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Tip: Fresh herbs brighten the dish and add a cool contrast to the warm, rich filling. Use them within a few hours of picking for best flavor.

Good to know

Tips

Roast the eggplant and warm the flatbread while you scramble the eggs to keep everything on the same timeline and serve hot.
The key to silky scrambled eggs is medium heat and patience. Resist the urge to turn up the heat or rush the cooking; slow and gentle yields the best texture.
Toast the flatbread lightly if it comes cold from the package, which improves texture and flavor.
This sandwich is adaptable: add sliced tomato, cucumber, or crumbled feta for extra freshness and protein, or drizzle with hot sauce or chili oil for heat.

Make ahead

You can roast the eggplant up to 4 hours ahead and store it at room temperature on a plate, covered with foil. Warm gently in a 300°F (150°C) oven for 3–4 minutes before assembling. The flatbread can be warmed just before serving.

Storage & reheating

Eat immediately for best texture. Leftover roasted eggplant (if any) keeps, covered, in the refrigerator for up to 3 days; reheat gently in a skillet over low heat with a splash of olive oil. Do not refrigerate assembled sandwiches, as the flatbread will become soggy.

Substitutions

labneh or thick Greek yogurt → hummus (plain or roasted red pepper). Use the same amount. Hummus is earthier and thicker than yogurt, offering a richer base. Choose a mild blend so it doesn't overpower the eggs.
multigrain flatbread or pita → whole wheat pita or naan bread. Pita has more structure if you want a handheld sandwich; naan is softer and more indulgent. Warm for the same 2–3 minutes.
za'atar blend → dukkah spice blend or sumac + dried oregano (½ tsp sumac + ½ tsp oregano). Dukkah brings nuts and earthiness; sumac + oregano gives brightness and herbaceousness. Adjust to taste.
fresh mint leaves → fresh dill or cilantro. Both add herbaceous freshness. Use the same amount. Cilantro brings a citrusy note; dill is more delicate.