Fried Eggs With Sumac

A community recipe by SamIAm

Not tested or verified by Nigella.com

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Introduction

This recipe is in homage to my wonderful late grand-mother Olga. She used to make this for me for supper and nothing could convince me that fried eggs can be eaten in a more delicious way. Easy, delicious and comforting.

Ingredients

Serves: 1

¼ cup corn oil (or sunflower oil)
2 large eggs
1 pinch of salt
1 teaspoon sumac
pita breads

Method

Fried Eggs With Sumac is a community recipe submitted by SamIAm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the frying pan on the stove and turn the heat on medium. Add the oil and wait for it to heat through.

Break the eggs over the pan whilst keeping your hands quite close to it so as to keep the egg yolk whole. Let the eggs cook while you spoon the hot oil over the whites in the aim of getting them crispy and golden, but do not pour the hot oil over the yolks, they must remain runny and not dry.

2 minutes before the finish line, sprinkle the eggs with a bit of salt and then with the Sumac. The Sumac has a lemony twang so try not to get a concentration of it in some parts but rather a light spread of it all over the fried eggs.

Remove the fried eggs from the pan and onto a plate.

Additional Information

My grandmother used to take a knife and fork and cut the fried eggs into chunks where the runny egg yolks would amalgamate everything together and the sumac would lend a beautiful deep purple color to the orange of the yolk. But what brought this recipe home was the crunchy crispiness of the egg whites that has been fried in oil. Frying the eggs in butter does not give the egg whites this aimed for golden crispiness. Finally, tear the pita bread into triangular pieces and scoop up this lovely gooey mixture and eat! One last note, when frying the eggs, the bigger the pan the better, giving the egg whites the space to spread out into a thin layer.