Method

• 1.
  Place eggs in a pan of cold water and bring to the boil. Boil for 4 minutes, then drain and refresh. Peel and set aside to cool.
• 2.
  Combine salt and za'atar in a bowl. Cut a very small slice off the rounded end of each egg so that it can stand upright.
• 3.
  Dip the pointed end in spice mixture, place on a platter and serve.