Long known as the underdog spice in the kitchen, Sumac can be found in fine restaurants all over the World. With its tangy- lemony essence, Sumac makes an everyday dinner go from ‘ok’ to scrumptious. Sumac is most popular in Middle Eastern and Mediterranean dishes, yet it’s a versatile spice that can be added to salad dressings, mixed with vegetables, eggs, and even used as a dry rub.
If you’re looking for lovely purple color and tart flavor, don’t forget the versatility of Sumac.
Bring a skillet to high/medium heat and place your butter and olive oil in the middle of the pan. Let them melt and swivel the pan to cover the entire surface.
Crack open the eggs into a small bowl and poke the yolks with a fork. Use the fork to whisk until well integrated. Add the sea salt and pinch of harissa paste, then whisk again. Drop the egg mixture into the skillet. Grab a spatula (never a spoon or fork) and gently push the eggs as they cook forward and backwards in the pan as to create ribbons. No need to attack it with a fork. Once the eggs are cooked, turn off the heat. If you like your eggs really well cooked, then leave them on the skillet so they absorb the residual heat. Serve over avocado toast or with a side of avocado, fresh tomatoes, and coffee!
At the very end, top with Sumac and micro-greens for a nice finishing touch!