Ujja Ma Laban

'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: 6 mins
• Serves: 4

Ingredients

• 5  eggs
•  salt and pepper, to taste
• 5  tablespoons  yogurt cheese ('laban', curd cheese or yogurt cheese ( see Yogurt Cheese.)
• 2  tablespoons butter

• Garnish

•  olive oil, for drizzling
• 3 -4  fresh spearmint, minced (sub *fresh* parsley or cilantro if you dislike mint)
•  za'atar spice mix or   sumac

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.