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Fried Eggs with Sumak
Beyd b’sumak
- Difficulty
Easy
Published 2000
The best way to prepare and serve the eggs is in individual, traditional, shallow clay bowls that go on the stove-top, but if you do not have them use an old-fashioned aluminium frying-pan. For a small pan cook two eggs at a time, to make sure that everyone gets his or her serving piping hot.
Ingredients
2 4 tbs 1 tsp
Method
Heat the olive oil in the pan or in the clay bowl until it sizzles. Add the two eggs and sprinkle with the sumak, salt and pepper. Spoon out some of the oil over the eggs until they are cooked to your liking.
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