I unofficially refer to December as the Month of Brunch™ (it’s not really trademarked), because the month lends itself so well to eating breakfast at lunchtime, and maybe even dinnertime.

During the first week of December, we’re hungover from Thanksgiving, and the giant serving of leftovers we’ve had the night before means we’re eating breakfast a bit later than usual.

The second and third weeks of December are filled with the sheer panic of what-do-I-get-X-person-for-Christmas, and, as we’re scrolling helplessly through gift guides, we may have missed our morning meal.

And then there’s the last week of December, the brunchiest week of them all, the week between Christmas and New Year’s when no one even knows what time it is. We eat our first meals of the day as the sun is setting, and we don’t question the second helping of leftover cake from the fridge. It’s a strange week, but one we all need to really close out the year we’ve had (and boy, was 2024 a YEAR).

And that’s my analysis of December as the Unofficial Month of Brunch™. And to celebrate, I will be providing lots of brunch recipes, for large groups, small groups, or just yourself. Today’s recipe uses the best of December produce — the glorious pomegranate — combined with creamy feta and a garlicky olive za’atar crunch topping. If you love tart foods, this will be right up your alley!

prep time: 10 minutes | cook time: 15 minutes

serves: 2

watch the video here

INGREDIENTS

for the olive za’atar crunch:

3 tbsp. + 1 tbsp. olive oil (1/4 cup, divided)

2 garlic cloves, thinly sliced lengthwise

2 tbsp. za’atar

1/4 cup green olives, finely chopped (I prefer Castelvetrano olives)

1/2 tsp. kosher salt

for the pomegranate + feta eggs:

1 tbsp. pomegranate molasses

1 tbsp. olive oil

2 cups pomegranate seeds

1/2 tsp. kosher salt

1/2 cup feta cheese, crumbled

3-4 large eggs

DIRECTIONS

Make the olive za’atar crunch: preheat a medium-sized skillet over medium-high heat. Add 3 tbsp. olive oil and za’atar, toasting the za’atar in the olive oil until nutty and fragrant, about 1 minute. Then, add the thinly sliced garlic in an even layer, stirring occasionally, allowing the garlic to fry in the za’atar oil until crisp and golden brown, about another minute. Add the olives and salt and continue to stir for another minute until the olives are warmed through. Pour olive-za’atar mixture into a small bowl to cool. Once cool, add the additional 1 tbsp. of olive oil to the mixture.

Make the eggs: to the same skillet (no need to wipe out the pan!), reduce heat to medium, then add pomegranate molasses, olive oil, pomegranate seeds, and salt. Cook pomegranate, stirring occasionally, until the juices start to give and the pomegranates lose some of their vibrancy, about 2-3 minutes.

Using a wooden spoon, create round openings in the pomegranate seeds (for the eggs), and add 1 tsp. of feta cheese around the perimeter of each opening. Sprinkle remaining feta cheese on top of all the seeds. Then, crack an egg in each opening, and cover the pan with its lid. Cook until the whites of the egg are set, about 4-5 minutes.

Top eggs with olive za’atar crunch and serve alongside toasted bread, avocado, or anything else you desire.