Eggs and Potatoes with Sumac (Beyd bi-Summac)

Name: Eggs and Potatoes with Sumac (Beyd bi-Summac)
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 2 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 2 red potatoes; 0.5 cup extra virgin olive oil; 4 eggs; 1 tbsp ground sumac; 0.5 cup water; 1 tbsp apple cider vinegar; 1 tsp dried mint; 0.5 tsp salt; 2 garlic cloves; 0.5 tsp white pepper

Red potatoes, apple cider vinegar and mint cooked in a pan and spiced with sumac for a Lebanese dish. Serve with pita bread.

27 min · Serves 2 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 17 min · 27 min total
Difficulty: easy

1
Fry the potatoes in the 1/4 cup olive oil till done, about 10 minutes. Remove the potatoes and drain.
10 min
2
Fry the eggs in remaining oil for about 5 minutes over medium heat. Drain off the extra oil, leaving the eggs in the pan.
5 min
3
Meanwhile, mix the sumac powder with the water, vinegar, mint, salt, garlic, and pepper. Add this mixture to the eggs, and fry for f2 more minutes.
4
Add the potatoes and mix well. Serve hot with pita bread.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.