Middle Eastern Egg and Onion Salad
Modified to our ingredients on hand.
- Clementine Cuisine's recipe 
- 4 large eggs
- (optional) small bell pepper or half of a large one
- 1 red onion
- 4 Tbsp green olives, pitted and chopped
- 1 Tbsp Za'atar or 2 Tbsp Sumac
- 2 Tbsp Olive Oil
- 1 clove garlic, smashed
- juice of 1 lemon (1 - 1 1/2 Tbsp)
- (optional) 2 Tbsp pine nuts
- (optional - if using sumac instead of za'atar) 3 Tbsp sesame seeds
- 1 small bunch fresh parsley
- Soft boil eggs the way you like them. Our way: Boil water, gently drop eggs into water in a spoon. From boil, time your eggs for 7 to 9 minutes. Cool in an ice bath, then peel under water or under running water. Quarter them and set aside.
- Halve, trim, and thinly slice red onion. Rinse slices in cold water, salt and let drain. Set aside.
- Lightly toast the sesame seeds and pine nuts, dry, in a heavy cast iron pan. Stir constantly over medium heat for 3 - 5 minutes and don't let anything get too dark.
- Finely chop parsley, red bell pepper, and olives.
- In serving bowl, mix onion, parsley, red pepper, olives, pine nuts, sesame seeds, and sumac or za'atar.
- In a smaller bowl, mix the lemon juice, olive oil, and smashed garlic. Season dressing with salt and pepper. Taste and adjust seasoning.
- Add the dressing to the salad (in the serving bowl) and toss delicately.
- Add eggs and parsley last, just before serving.