egg shawarma

A breakfast-friendly and vegetarian-friendly twist on the Middle Eastern classic.

Behold: an egg shawarma wrap. Somehow just as juicy as a chicken shawarma, but light enough that inhaling the entire wrap won’t leave you feeling kind of gross afterwards (I’ve done the research for us, don’t worry). And best of all, it’s sooooo much easier and faster.

the elements of a perfect shawarma

(1) great bread. I prefer a thin pita or lavash, and you better toast it. This recipe has a hot honey-shawarma spiced oil that we brush on the outside of our lavash to get that toast extra delicious.

(2) a tangy sauce. Think: toum (garlic spread), labneh (yogurt spread), or a spicy combo of the two (like the sauce below).

(3) pickled things. Dill pickles, pickled onions, pickled turnips, pickled jalapeños, you do you.

This egg shawarma has all three (duh): toasted lavash bread, a tangy, garlicky labneh sauce, and pickles + quick-pickled sumac onions. So much flavor!!!

the recipe: egg shawarma

prep time: 20 mins | cook time: 10 mins

serves: 2 people

ingredients:

for the labneh sauce:

• 3/4 cup labneh

• 1 tbsp. olive oil or chili oil

• 2 cloves garlic, minced

• juice from 1 small lemon

• 1/2 tsp. kosher salt

• 1/2 tsp. chili powder (halve if you want less spicy)

for the hot honey spiced oil:

• 4 tbsp. olive oil

• 1 tbsp. hot honey

• 1/2 tsp. shawarma spice

for the eggs + assembly

• 1 small red onion, finely sliced in halves

• 1/4 cup parsley, finely chopped

• 2 tsp. sumac

• 3 tbsp. white wine or red wine vinegar

• 6 large eggs

• 1/2 tsp. kosher salt

• 1 tsp. shawarma spice

• dill pickle spears, sliced into thin strips

• 2 pieces lavash bread or large, flat pita bread

• optional: fresh dill or parsley

directions:

1. Prep the labneh sauce: In a small bowl, whisk together all the ingredients for the labneh sauce until well combined; set aside.

2. Prep the hot honey spiced oil: In an even smaller bowl, whisk together the ingredients for the hot honey spiced oil; set aside (you will need to re-whisk right before brushing on top of your lavash later).

3. Prep the sumac onions: In a small bowl, combine the thin onion slices, finely chopped parsley, and sumac. Using your hands, massage the onion slices, so that the parsley and sumac coat them — sumac is an acidic spice (a ground berry), which helps break down the sharpness of the onion. Add the white wine or red wine vinegar, give the onions a stir, and set aside for at least 10 minutes to soften.

   1. Any leftover onions can be placed in an air-tight container or jar for up to 3 days.

4. Prep each wrap: To the bottom-third of each lavash or pita, spread about 2-3 tbsp. of the labneh sauce, and then top 2-3 tbsp. of the sumac onions. Save any remaining labneh sauce for dipping or spreading later.

5. Scramble the eggs: preheat a medium-sized nonstick skillet over medium-high heat — you want the pan hot when scrambling the eggs. In a medium bowl, whisk together the eggs, kosher salt, shawarma spice, and 2 tbsp. water until frothy. Pour eggs into the hot pan (the eggs will bubble and sizzle), then swiftly push the edges inwards using a rubber spatula, continuously, until about 2/3rds of the eggs are set. Remove pan from heat and continue stirring eggs until the remaining heat cooks them.

6. Immediately, divide the eggs between each wrap, placing right on top of the sumac onions. Top with pickles, and if using, fresh dill and/or parsley, then roll the wraps, from the bottom-up, like a rug (I couldn’t think of a better reference). Brush the outside of each wrap with the hot honey spiced oil mixture. Then, preheat the same skillet over medium-heat, and toast each side of the wraps, seam-side down first, until toasted, a bit charred, and crispy. Serve hot with extra labneh sauce.

Enjoy!

xx Brittany