In Lebanon, eggs are usually fried with sumac and a bit of oil or animal fat until the white forms crisp edges. Here we added garlic and chile in addition to the traditional sumac.
Recipe information
Yield
4 servings
Ingredients
Ingredient Info
Preparation
Step 1
Heat oil in a large nonstick skillet over medium-high. Add chile and garlic and cook, stirring often, until chile is slightly softened and garlic is golden and crisp, about 2 minutes (don’t let the garlic get too dark or else it, and the oil, will taste acrid and bitter). Transfer to a small bowl; set aside.
Step 2
Crack eggs into skillet and season with salt. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. Transfer to a large plate. Top with reserved chile mixture. Sprinkle eggs with sumac and serve.
