INGREDIENTS:
Sumac pita chips:
3 pitas, cut into triangles
3 tbsp evoo
2 tsp sumac
1 1/2 tsp kosher salt, plus more to taste
Crispy eggplant - adapted from @hakosemofficial
1 large eggplant, cut lengthwise into 1-inch strips
1/3 cup cornstarch
Chopped Veg Salad:
3 small cucumbers, diced
2 medium tomatoes, diced
1 bell pepper, diced
1/4 cup diced red onion
1/3 cup fresh parsley, chopped
1/2 lemon, juiced
1/3 cup extra virgin olive oil
1 tsp kosher salt
To serve:
1/2 cup garlicky tahini, to drizzle on top
7-min eggs
amba, to drizzle over the eggs
fresh parsley
DIRECTIONS:
Begin by making the pita chips: cut pitas into triangles, separate the layers, toss with olive oil, salt and sumac, then bake at 375°F for 10-12 minutes until golden. Make sure to check on them and give the pan a good shake.
For the jammy eggs, gently lower them into boiling water for exactly 7-8 minutes, then plunge into an ice bath before peeling.
For the salad, dice cucumbers, tomatoes, onion, and bell pepper into small, uniform pieces, then toss with fresh parsley, olive oil, lemon juice, and salt.
Slice the eggplant and sprinkle salt over. let sit for 15-20 minutes and then pat them dry with a paper towel. Coat in cornstarch. Fry in hot oil until golden and crispy, about 2-3 minutes per side.
Assemble bowls by adding the salad first, then halved eggs, crispy eggplant, pita chips, and finish with generous drizzles of tahini AND amba over the eggs.
