Sumac was long used in the Mediterranean to add tartness to dishes before the Romans introduced lemons. It gives an exotic “spice market” flavor to scrambled eggs.
- 6 large eggs
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1/4 cup pine nuts, lightly toasted in a dry skillet
- 1 teaspoon ground sumac
- 2 tablespoons chopped fresh parsley leaves
- Warm flatbread such as pita or lavash
Gently beat eggs with a big pinch of salt and some pepper in a medium bowl with a fork. Heat oil in a medium nonstick skillet over medium heat until shimmering. Add the eggs and cook, stirring constantly with a rubber spatula, until they are barely set and still slightly runny (they will continue to cook after removal from the pan), about 1 minute. Immediately transfer to a serving dish. Sprinkle with pine nuts, sumac, and parsley. Drizzle with olive oil and serve immediately with flatbread.
Serves 3 to 4 — Recipe from seriouseats.com