Put the eggs in a saucepan
and cover with cold water. Bring to a boil. Cover, turn off the heat, and let sit 2 minutes. Pour off the water, and run under cold water until completely cool. Refrigerate to cool completely before peeling.
the eggs. Rub the eggs lightly with olive oil
. Pour the za'atar, seasoned with fleur de sel, onto a plate and roll the eggs
in the mixture to coat. Set upright on a serving platter. Serve.