Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons olive oil (plus more as needed)
  • 4 slices ciabatta or sourdough bread
  • Sea salt
  • Pinch crushed red pepper flakes ((optional))
  • 8 large eggs
  • 2 tablespoons balsamic, sherry, or red wine vinegar
  • Pinch ground sumac, Aleppo pepper, or freshly cracked black pepper

Instruction

  • Heat a large skillet over medium-high heat until hot, then add the olive oil, bread, salt, and pepper flakes, if using. Reduce the heat to medium and stir occasionally until the bread is lightly toasted. Transfer to a plate.
  • Return the skillet to medium heat. Carefully break the eggs into the skillet and cook them to your liking, adding more oil if needed. (The author prefers his eggs with a runny yolk, but if you like yours more like over easy, just cover the skillet toward the end of cooking or run the skillet beneath the broiler for a few seconds. If you’re using a skillet that’s smaller than 12 inches in diameter, you’ll probably need to fry the eggs in a couple batches.) Divvy the eggs among serving plates. Scatter the toasted bread crumbs over the eggs.
  • Return the skillet to medium heat, add the vinegar, and swirl for just a few seconds to warm it. Dribble the vinegar over the eggs and then sprinkle with salt and sumac or pepper to taste. Serve at once.