Eggs in Oil with Sumac

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Crack the eggs directly into the hot oil, being careful of splattering. Allow the eggs to cook undisturbed for 2-3 minutes until the whites begin to set.

Gently stir and move the eggs around the skillet, breaking the yolks slightly to distribute them throughout the whites. Continue cooking for another 2-3 minutes until the eggs reach desired doneness.

Season the eggs with salt and freshly ground black pepper to taste, stirring gently to combine.

Transfer the eggs and oil to a serving platter or individual bowls. Sprinkle the sumac generously over the top, distributing it evenly across all eggs.

Serve immediately while hot, allowing the warm oil to carry the tart, lemony flavor of the sumac through each bite.