Ingredients
• 8 eggs, hard boiled and peeled
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 green onions or chives, finely chopped
• 2–4 tablespoons extra virgin olive oil
• 2 vine-ripe tomatoes or small Roma tomatoes, quartered and diced
• Juice of ½ lemon
• Optional:
• 1 teaspoon Aleppo pepper
• 1 teaspoon sumac
Instructions
1. Dice the tomatoes and add them to a mixing bowl. Season lightly with sea salt and black pepper. If using, sprinkle in the Aleppo pepper and sumac for a subtle heat and tangy depth.
2. Add the chopped green onions (or chives) to the bowl. Pour in the fresh lemon juice and drizzle with extra virgin olive oil. Gently mix to combine, allowing the tomatoes to release their juices and create a light dressing.
3. Slice the peeled hard-boiled eggs into quarters and add them to the bowl. Carefully toss everything together, being mindful not to break the eggs too much—you want visible chunks for texture.
4. Transfer the mixture to a serving platter or bowl. Taste and adjust seasoning with additional salt, pepper, lemon, or olive oil if needed. Garnish with extra sumac and Aleppo pepper for color and flavor.
Serving Suggestions
• Serve at room temperature for the best flavor, or chill briefly before serving.
• Enjoy with warm pita bread, crusty baguette, or alongside grilled meats and dips.
• It pairs beautifully with hummus, labneh, or a simple cucumber salad.
Tips
• Use high-quality extra virgin olive oil—it really elevates the dish.
• For extra brightness, add a touch more lemon just before serving.
• If making ahead, keep the eggs and tomato mixture separate until ready to serve to maintain the best texture.
A humble combination of ingredients, this dish is proof that simplicity, when done right, can be incredibly flavorful and comforting.