Spicy Eggs

Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.

Crack all 4 eggs directly into the hot oil, spacing them evenly across the pan.

Cook the eggs for 3-4 minutes until the whites are set but the yolks remain runny, tilting the pan occasionally to baste the eggs with hot oil.

Sprinkle the sumac and marjoram evenly over the eggs in the pan.

Season with salt to taste and cook for an additional 1-2 minutes to allow the spices to infuse into the oil.

Transfer the eggs to a serving plate, pouring the infused olive oil and spices over them.

Serve immediately while the eggs are still hot, with warm flatbread or pita for dipping if desired.