Scrambled Eggs With Sumac, Pine Nuts, And Parsley Recipe
- 6 large eggs
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil plus more for serving
- 1/4 cup pine nuts, toasted (see note)
- 1 teaspoon ground sumac
- 2 tablespoons chopped fresh parsley leaves
- Flatbread such as pita or lavash, warm
- Gently beat eggs with a big pinch of salt and some pepper in a medium bowl with a fork. Heat oil in a medium non-stick or cast iron skillet over medium heat until shimmering. Add eggs and cook, stirring constantly with a rubber spatula, until barely set and still slightly runny (eggs will continue to cook after removing from pan), about 1 minute. Immediately transfer to a serving dish. Sprinkle with pine nuts, sumac, and parsley. Drizzle with olive oil and serve immediately with flatbread.
eggs, kosher salt, extravirgin olive oil, pine nuts, ground sumac, parsley
Taken from www.seriouseats.com/recipes/2015/06/scrambled-eggs-sumac-pine-nuts-parsley-olive-oil-recipe.html (may not work)