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–+ servings

Sumac Eggs Sandwich with Pumpkin

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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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
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
 

  1. 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.
  2. 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).
  3. While the eggs are cooking, slice the gluten-free sandwich rolls in half and lightly toast them if desired.
  4. To assemble the sandwiches, spoon the pumpkin and egg mixture generously onto the bottom half of each roll. Top with avocado slices.
  5. 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.
  6. 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!

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