Name: Sumac Eggs Sandwich with Pumpkin
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 large eggs 4 large eggs; 200 g 200 g pumpkin, peeled and diced; 1 ripe avocado 1 ripe avocado, sliced; 2 tbsp 2 tbsp sumac; 4 tbsp 4 tbsp yogurt (for serving); 2 gluten-free sandwich rolls 2 gluten-free sandwich rolls; 1 tbsp 1 tbsp olive oil; Salt, to taste; Black pepper, to taste; Fresh herbs (e.g., cilantro or parsley) for garnish (optional); Leafy greens (e.g., arugula or spinach) to serve on the side (optional)

Jump to Recipe Print Recipe

Sumac Eggs Sandwich with Pumpkin

No ratings yet

Indulge in this delightful warm sandwich packed with a velvety mixture of eggs, pumpkin, and creamy avocado, all enlivened by a zesty sumac sauce. This dish is perfect for breakfast or a light lunch, and I encourage you to play around with the ingredients—substituting or adding your favorite herbs or veggies can make it truly your own!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 30

Servings: 2

Course: Gluten-Free

Cuisine: Global

Calories: 410

Ingredients Equipment Method Nutrition Notes

Ingredients

4 large eggs 4 large eggs
200 g 200 g pumpkin, peeled and diced
1 ripe avocado 1 ripe avocado, sliced
2 tbsp 2 tbsp sumac
4 tbsp 4 tbsp yogurt (for serving)
2 gluten-free sandwich rolls 2 gluten-free sandwich rolls
1 tbsp 1 tbsp olive oil
Salt, to taste
Black pepper, to taste
Fresh herbs (e.g., cilantro or parsley) for garnish optional
Leafy greens (e.g., arugula or spinach) to serve on the side optional

Equipment

Deep frying pan or pot
Heatproof mixing bowl
Cooking spatula
Chef's knife
Serving plates

Method

In a frying pan, heat the olive oil over medium heat. Add the diced pumpkin and sauté for about 5-7 minutes until tender. Season with salt and pepper to taste.
In a mixing bowl, whisk the eggs and sumac together until well combined. Pour the egg mixture into the pan with the pumpkin and cook, gently stirring, until the eggs are just set but still creamy (about 3-4 minutes).
While the eggs are cooking, slice the gluten-free sandwich rolls in half and lightly toast them if desired.
To assemble the sandwiches, spoon the pumpkin and egg mixture generously onto the bottom half of each roll. Top with avocado slices.
Place the other half of the roll on top and slice the sandwich in half. Serve with a simple side salad and a spoonful of yogurt on the side.
If using, garnish with fresh herbs before serving.

Nutrition

Calories: 410kcalCarbohydrates: 35gProtein: 17gFat: 25gSodium: 350mgPotassium: 650mgFiber: 8gSugar: 2gVitamin A: 900IUVitamin C: 15mgCalcium: 120mgIron: 3.5mg

Notes

Feel free to swap out the pumpkin for sweet potato or butternut squash if you prefer a different flavor or texture.
You can also add some sautéed spinach or kale for an extra nutritional boost.
If you have leftovers, this sandwich mixture can be stored in the fridge for up to 2 days, and gently reheating it on the stove is best to maintain the creamy texture of the eggs.
Enjoy your culinary adventure!

Tried this recipe?

Let us know how it was!

Sumac Eggs Sandwich with Pumpkin