Scrambled Eggs With Sumac, Pine Nuts, and Parsley Recipe

Soft scrambled eggs with pinenuts and sumac. J. Kenji Lopez-Alt

Why It Works

  • Eggs cooked gently in olive oil stay creamy and tender.
  • Lemony sumac and toasty pine nuts give the eggs tons of flavor.

Crunchy toasted pine nuts and lemony sumac are great partners for eggs scrambled softly in extra-virgin olive oil.

Recipe Facts



Active: 7 mins
Total: 7 mins
Serves: 3 to 4 servings

Rate & Comment


  • 6 large eggs
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil plus more for serving
  • 1/4 cup pine nuts, toasted (see note)
  • 1 teaspoon ground sumac
  • 2 tablespoons chopped fresh parsley leaves
  • Flatbread such as pita or lavash, warm


  1. Gently beat eggs with a big pinch of salt and some pepper in a medium bowl with a fork. Heat oil in a medium non-stick or cast iron skillet over medium heat until shimmering. Add eggs and cook, stirring constantly with a rubber spatula, until barely set and still slightly runny (eggs will continue to cook after removing from pan), about 1 minute. Immediately transfer to a serving dish. Sprinkle with pine nuts, sumac, and parsley. Drizzle with olive oil and serve immediately with flatbread.


I like to use the microwave to toast my nuts. Toss nuts with 1 tablespoon olive oil, place on a microwave-safe plate, and microwave at 1 minute intervals, stirring in between, until golden brown and toasty, about 3 minutes total. Alternatively, toast by tossing the nuts with 1 tablespoon olive oil and cooking over medium-low heat in a skillet, stirring constantly, until toasted, about 5 minutes total.

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