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Sumac Eggs

Simple, sour, and savory breakfast of your dreams.

You can enjoy these sumac eggs on toast, naan, in a sandwich, bagel, or even on top of a rice bowl. My favorite way to eat it is on avocado toast.



1 tsp Sumac per egg

Fresh herbs of choice, I use cilantro, dill, and parsley (chopped)

Extra Virgin Olive Oil for drizzling

1 Lemon

Salt and Black pepper to taste

1 tbsp vinegar


Choose how you want to serve your eggs and prepare your egg “vessel”. E.g. If you would like it served on avocado toast, prepare your avocado toast.

Poach the egg(s):

Bring a small pot of water to boil and turn the heat to medium low. Add in the vinegar. Crack your egg in a small bowl. Swirl the water around in the pot using a whisk or a spoon. Once the water is swirling, drop the egg in the center. Cover the pot with a lid, turn off the stove, and let the egg poach for 4-5 minutes. Then remove the egg and place on a towel. Repeat for all your eggs if making multiple.

Assemble and serve:

Place your poached egg on the toast or whatever you are serving it with. Drizzle with olive oil, and squeeze a slice of lemon over it. Sprinkle the egg with salt and pepper. Next, completely the top of the poached egg in sumac. Top with lemon zest and the chopped herbs. Enjoy!

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