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01In a small, non-stick skillet (frying pan), heat the oil over medium heat until hot but not smoking. Crack the eggs into the oil and sprinkle with the za’atar and sumac. When the outer edges start turning opaque, after about 1 minute, cover the pan with a lid and reduce the heat.
02Lift the lid every 20 seconds or so, tilt the pan, and spoon some of the oil over the eggs, taking care not to burn yourself with the sputtering oil. This will help the top of the whites to crisp, the yolk to cook faster, and the oil to gain more flavor.
03Cook until the egg is your desired level of doneness, about 5 minutes for fully cooked and 3 minutes for runny yolks. Transfer the eggs to a plate and pour the oil over the top. Enjoy with pita bread and labaneh.