Middle Eastern Egg and Onion Salad

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Modified to our ingredients on hand.


  • Clementine Cuisine's recipe [1]


  • 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


  1. 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.
  2. Halve, trim, and thinly slice red onion. Rinse slices in cold water, salt and let drain. Set aside.
  3. 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.
  4. Finely chop parsley, red bell pepper, and olives.
  5. In serving bowl, mix onion, parsley, red pepper, olives, pine nuts, sesame seeds, and sumac or za'atar.
  6. In a smaller bowl, mix the lemon juice, olive oil, and smashed garlic. Season dressing with salt and pepper. Taste and adjust seasoning.
  7. Add the dressing to the salad (in the serving bowl) and toss delicately.
  8. Add eggs and parsley last, just before serving.