Eggs and Potatoes With Sumac(Beyd Bi-Summac)

READY IN: 27mins
Recipe by Sharon123

A yummy recipe From the Tables of Lebanon Cookbook. Sumac has a tart taste similar in flavor to lemon.

Top Review by PaulaG

This does make a yummy breakfast. I recently participated in the spice swap and got a jar of sumac. This recipe caught my attention and I'm so glad it did. I did use non-stick pans and couldn't see using as much oil as called. The potatoes were cooked in a small amount of olive oil and the eggs were prepared in a separate pan. After the eggs were cooked the remaining liquid was poured over the potatoes and cooked off a bit before serving. The dish was served with gluten free flour tortillas for a wonderful breakfast treat. Made for Aussie Swap.

Ingredients Nutrition


  1. Fry the potatoes in the 1/4 cup olive oil till done, about 10 minutes.
  2. Remove the potatoes and drain.
  3. Fry the eggs in remaining oil for about 5 minutes over medium heat.
  4. Drain off the extra oil, leaving the eggs in the pan.
  5. 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.
  6. Add the potatoes and mix well.
  7. Serve hot with pita bread.
  8. Enjoy!

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