| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 210 |
| Fat | 17g |
| Saturates | 4.1g |
| Protein | 12.9g |
| Carbs | 2.6g |
| Sugars | 1.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Bring a medium pot of water to a boil. Add the eggs and cook for 6-8 minutes, or to your preferred doneness.
2
Drain and place in iced water until cool.
3
Remove the shells and coarsely grate each egg.
4
Place the grated egg in a large mixing bowl.
5
Finely chop the spring onions, mint leaves, fresh za’atar and juice the lemon. Toss the grated egg with the spring onions, herbs and lemon juice.
6
Season well with salt, chilli flakes and drizzle with the olive oil. Toss and serve immediately.
