Fresh-Pressed Olive Oil Club

Scrambled Eggs with Sumac and Pine Nuts

Scrambled Eggs with Sumac and Pine Nuts

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 4Recipe from