Traditional Lebanese Eggs and Sumac breakfast in clay pot, there is really nothing to this recipe and its extremely delicious. Eggs, contrary to what some people might believe, are very healthy for you. They contain amazing nutrients such as Choline that are vital for proper brain function. Eating eggs once or twice a week will add a lot of essential nutrients to your diet. Sumac is a spice made from the Sumac plant and the red dried crushed berries that grow on it. It adds a lovely mild lemon flavour to food, is full of amazing antioxidants and is just amazing with eggs!
Sumac powder (1/2 teaspoon per egg)
Salt and black pepper to taste
- Put a clay pan/pot on a low flame and add a tablespoon of olive oil. If you don't have access to a clay pot, you can substitute with a small frying pan that will hold the eggs tight.
- When the oil is hot, crack the eggs on top. Option1: After a minute or two, add your salt, pepper and sumac. How much you add depends on your taste, but I’d say half a teaspoon of sumac for each egg. Option 2: Crush one garlic clove thoroughly, add 5 tablespoons of water and the Sumac. Mix well and pour on top of the eggs.
- Keep frying until the egg whites have set.
- Serve with fresh Lebanese bread and Greek-style yoghurt (Labneh) on the side.