| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Lebanese | Appetizers, Cheese/eggs, Lebanese | 1 | Servings |
INGREDIENTS
| 4 | T | Olive oil |
| 6 | Eggs | |
| 1 | T | Sumac |
| Salt and freshly ground | ||
| Black pepper to taste |
INSTRUCTIONS
1997 Heat a 12-inch non-stick frying pan and add the oil. Break the eggs into the oil, being careful not to break the yolks. Sprinkle the sumac and salt and pepper on top. Cover and slowly cook until done to taste. Serves 3. from The Frugal Gourmet's On Our Immigrant Ancestors Jeff Smith is quite passionate about Lebanese food. Sender: fineb001@maroon.tc.umn.edu Fidonet Cooking Echo From: Jim Weller Read: No Replied: No Posted to MM-Recipes Digest V4 #090 by BobbieB1@aol.com on Mar 29,
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Nutrition (calculated from recipe ingredients)
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Calories: 908
Calories From Fat: 735
Total Fat: 82.6g
Cholesterol: 1116mg
Sodium: 717.9mg
Potassium: 425.2mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: 1.1g
Protein: 37.8g