In a small ramekin, dilute sumac with water and set aside.

In a large skillet over high heat, add the olive oil and swirl the pan to cover the base of the pan. Wait until the oil shimmers a bit, then add the garlic and the sliced chili pepper and give a quick stir, turn down the heat to medium and cook for about 30 seconds, making sure not to burn the garlic.

Delicately crack the eggs one at a time in a small ramekin and gently slide them into the olive oil garlic mix. Let the eggs cook until the edges are slightly crispy and lacy and the egg whites are set but the yolks are a still a bit runny, it takes about 2-3 minutes; turn the heat to low and spread the egg yolks with the back of a spoon in a circular motion to intentionally flatten the egg yolks, unless you prefer sunny side up eggs! Add salt to your taste preference and randomly drizzle the diluted sumac on top of the eggs. Have your plates ready, since eggs cook quicky.

Using a spatula, seperate the eggs and transfer them a to plate; serve with tomatoes wedges, cucumber slices, olives and Lebanese bread, or serve over a toasted white bread, or even add it to burgers. or avocado toast! Enjoy!