Step 1

Bring a medium saucepan of water to a boil and carefully lower in the eggs. Boil for 5 to 6 minutes, then rinse at once under plenty of cold running water.

Step 2

Meanwhile, whisk together the lemon juice, olive oil, and za’atar and set aside.

Step 3

Peel and roughly quarter the eggs, by hand so that they’re not too neat, and arrange on a serving plate, yolk side up. Sprinkle with 1/4 teaspoon of salt and a generous grind of black pepper and drizzle the lemon juice–olive oil mix over the top. Sprinkle with the green onions and chile flakes and serve at once.