Eggs with tomatoes and sumac
August 13, 2010 • Category: Main Dish
A very small restaurant opened near our house; it has only outdoor seating: wooden tables, benches, umbrellas and a hedge of huge sunflowers; it serves country-style dishes in clay ramekins. Basic, mountain-style food that villagers and farmers used to eat before the big migration to the city depleted the mountains of its inhabitants.
I thought “these people are nuts, nobody wants to eat these ultra-simple things”.
I was wrong! This joint has now quite a steady and faithful clientele eager to eat eggs with awarma (a lamb confit) or potatoes or tomatoes or just labneh with garlic and mint! Nothing fancy, just solid, simple food.
INGREDIENTS:
- Eggs
- Heirloom tomatoes or jabaliyeh
- Olive oil, as needed
- Garlic, mashed with a bit of salt (as needed)
- Sumac, added to the garlic (about 1 teaspoon for 2 eggs)
- flatbread like markook
METHOD:
- Heat a generous amount of olive oil in the skillet; add the tomato slice and flip it around after 30 seconds; lift it up, dab in a paper towel and set aside.
- Fry the eggs in the olive oil; after one minute, add the mashed garlic and sumac; place on the tomato slice and serve with flatbread or markook.
NOTE: Sumac is a spice used a lot in Lebanon; traditionally it was used in the mountains when lemons were not in season as it is sour and lemony-tasting.
Comments
28 Comments • Comments Feed
elra says:
Delicious for sunday brunch too.
On August 13, 2010 at 10:44 am
Samantha Angela says:
Ah, I read this and my heart skipped a beat. Last night a friend brought over the most delicious tomatoes from his garden. That, coupled with the fact that I’ve been craving eggs lately, makes me sure that you must have read my mind.
On August 13, 2010 at 10:48 am
Rosa says:
I really like sumac! That is a healthy dish. Yummy looking.
Cheers,
Rosa
On August 13, 2010 at 11:26 am
jenny says:
hmmm i just bought some beautiful heirloom tomatoes and have eggs and sumac handy! looks like i’ll have that for lunch today! 😀
On August 13, 2010 at 11:33 am
Kulsum@JourneyKitche says:
Lebanese food is my first love (thats another story that I have too many first loves, but whats wrong with that if they can all accomodate well in my heart (read : belly)).
I’m sure I’m making this for Sihor today. And Oh! look at your skillet. I’m staring at it. I want that kind of skillet. NOW!
On August 13, 2010 at 12:02 pm
Gloria says:
I love Libanese food, always look nice! and specially this! gloria
On August 13, 2010 at 12:06 pm
deana says:
I love sumac… good and simple is best sometimes…that bread is beautiful!
On August 13, 2010 at 12:24 pm
Krista says:
Ohhh, I wish I had a place like this near me. 🙂 While I love gourmet dishes as much as anyone, I adore simple, homey foods too. 🙂
On August 13, 2010 at 12:36 pm
TS of eatingclub says:
Oh, this dish is really, really appealing to me. I guess if I was feeling lazy (which is often!), I would definitely go to a restaurant that served this! =D
On August 13, 2010 at 1:32 pm
Kitchen Butterfly says:
I made fattoush over the weekend and used sumac for the first time – we LOVED it. I’m glad for this recipe cause I now have other options to use it
On August 13, 2010 at 1:42 pm
Tina says:
O. MY. GOD.
This looks SO INCREDIBLY DELICIOUS
my mouth is watering I have got to make this!!!
On August 13, 2010 at 3:09 pm
Lentil Breakdown says:
We must be in a parallel universe because I just bought sunflowers and a bunch of heirlooms at the farmer’s market this morning. This sounds like a nice brunch dish, served with some hummus and olives.
On August 13, 2010 at 3:56 pm
Sarah Galvin (All Our Fingers in the Pie) says:
That is so simple and looks so tasty. I am always looking for ways to use sumac. I might have to buy a tomato and have that for one of my weekend meals.
On August 13, 2010 at 5:46 pm
Katie @Cozydelicious says:
I love the flavor of sumac but have never thought to pair it with eggs. How fun! And since I’m a sucker for anything rustic, especially when served in a clay dish, this little restaurant sounds awesome to me!
On August 13, 2010 at 8:21 pm
melrose says:
Lovely photos:) I’ll have to by sumac finally, it is quitte unknown spice around here (i have never tasted it).
On August 13, 2010 at 8:28 pm
joudie's mood food says:
Simplicity is the best…..
On August 14, 2010 at 5:04 am
Sushma Mallya says:
Easy and yummy looking dish…
On August 14, 2010 at 8:13 am
Mary says:
This sounds wonderful – the place and the food. I hope you are having a great day. Blessings…Mary
On August 14, 2010 at 10:01 am
FOODESSA says:
I have to find those flat breads…ideas are already brewing ;o)
Basic rustic food in the mountains is one of my favourite outings.
Ciao for now,
Claudia
On August 14, 2010 at 1:01 pm
OysterCulture says:
Love love love sumac, and how tasty and simple this meal is, cannot wait to try it. By the way, my hubby is in love with the batata bel-tarator and has requested it for his birthday tomorrow.
On August 14, 2010 at 2:05 pm
Nadia says:
gorgeous! fresh and simple ingredients always yield the best dishes.
On August 14, 2010 at 11:24 pm
grace says:
i love the subtle sumac here–great dish, for any meal!
On August 15, 2010 at 3:39 am
Jean says:
Simple food is right up my alley–I love this. To me, this is a complete meal. I love sumac. Gosh, this would be perfect for breakfast now.
On August 15, 2010 at 11:27 am
Oui, Chef says:
With all the beautiful tomatoes about to be harvested from my garden, I’m sure to be trying this dish soon….sounds simple, but fabulous! – S
On August 15, 2010 at 4:45 pm
MaryAthenes says:
J’ai ramene beaucoup de sumac de Turquie mais je ne sais pas toujours ou m’en servir… voila une idee !
Bonne fin de mois d’aout !
On August 16, 2010 at 1:33 am
Cara says:
sounds like a great use of sumac – I have never had it with eggs and I bet the sweet tomato compliments it nicely.
On August 16, 2010 at 7:28 pm
TastyTrix says:
I would be among their loyal clientele, I can promise you that!
On August 22, 2010 at 7:55 am
Alépine says:
J’aime beaucoup tout ces jolis reportages que tu partages avec du nous, en direct du Liban ! Et pour le plat de ce billet, simple et bon ! J’aime !
On August 24, 2010 at 3:39 pm