For years, I would grab a “breakfast bar” — some variation of cereal, promised fiber and alleged good health — on my way out of the house. I cherished sleep, and when I had to be somewhere in the morning, either classes or work, I thought I simply did not have the time to make a good breakfast. I would eat the bar on the T in Boston, subway in New York or while walking to the office.
Last year, I was surprised to discover how wrong I had been. I realized that it took a total of 2-3 minutes to make eggs. Add another 30 seconds to wash the pan and a few minutes to eat– and you’re still under 10 minutes total.
So as post #4 in this series of re-adapting foods from my childhood in Lebanon for my current life in California, I wanted to tackle breakfast.
It was always a treat when my dad would make sunny-side eggs with sumac. One day, I realized just how simple and quick it was to make them in the mornings. I started to have this dish for breakfast more often, and that also led me to begin to experiment with other quick egg dishes too. You’d be surprise by just how fast it is to eat a healthy meal that starts your day with the right energy (both literally and figuratively).
Recipe — for 1 serving (easily doubled, tripled or quadrupled as needed)
- 2 eggs
- 1.5 tsp olive oil
- 1/2 tsp sumac spice (I’ve found this in the international aisle of supermarkets including Whole Foods. You can buy it online too, on Amazon for example.)
- Salt and Pepper
Heat the oil over medium-high heat in a small pan for around 30 seconds. Crack the two eggs in the pan and season with salt and pepper. Wait about another 30 seconds for the egg whites to color fully. Then sprinkle the sumac all over. Cook for 1 more minute, 2 if you like your yolks more solid. (Slice your cucumbers and/or tomatoes during this time). I suggest always adding a handful of olives to your plate, goes really well with eggs and sumac.
Yup, that easy.
Throwback to having this same breakfast last summer in my parents’ garden in Lebanon: