Muhammara, Scrambled Eggs and Walnuts on Lavash

Name: Muhammara, Scrambled Eggs and Walnuts on Lavash
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 sheets lavash bread; 4 large eggs, at room temperature; 2 tbsp (30 g) unsalted butter; ½ cup (120 g) muhammara (roasted red pepper and walnut spread); ⅓ cup (40 g) raw walnuts, halves or pieces; to taste fine sea salt; to taste freshly ground black pepper; 3 tbsp (15 g) fresh parsley or mint, chopped, finely chopped (optional); ½ lemon, cut into wedges (optional)

From the MyKitchenBank Kitchen

A warm, satisfying Middle Eastern breakfast sandwich layering creamy scrambled eggs with muhammara (roasted red pepper and walnut spread), toasted walnuts, and fresh herbs on soft lavash bread. The combination delivers smoky depth, nutty richness, and bright acidity in every bite.

Prep: 10 min
Cook: 10 min
Total: 20 min
Makes: 2 open-faced sandwiches

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Steps

Before you start

Have all ingredients ready—scrambling eggs waits for no one
If your lavash is stiff or cold, warm it briefly in a dry skillet or over a gas flame to make it pliable
Toast walnuts while you prep other ingredients so they're warm and fragrant

1
Toast the walnuts
- Heat a small dry skillet over medium heat.
- Add the walnuts and toast for 3–4 minutes, shaking the pan occasionally, until golden brown and fragrant.
- Transfer to a plate and roughly chop when cool enough to handle.
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Ready when: Golden brown and aromatic
Tip: Don't skip toasting—it develops the nutty flavor and brings out muhammara's depth
2
Crack and season eggs
- Crack the eggs into a small bowl and whisk gently with a fork until yolks and whites are just combined, about 10 seconds.
- Add a pinch of salt and black pepper and stir to combine.
- Set aside.
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Tip: Whisk lightly so you get creamy curds, not a stiff scramble
3
Cook the scrambled eggs
- Melt butter in an 8-inch nonstick skillet over medium-low heat.
- Once foaming, pour in the eggs.
- Let them sit undisturbed for 10 seconds, then gently push them toward the center with a rubber spatula, tilting the pan so uncooked egg flows to the edges.
- Repeat this motion every 15 seconds for 3–4 minutes, until the eggs are just set but still soft and creamy.
- Remove from heat immediately—carryover heat will continue to cook them.
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Ready when: Soft, creamy curds with no pools of raw egg, still slightly glossy
Tip: Pull the pan off heat 30 seconds before they look fully done—they'll set perfectly from residual heat
4
Warm the lavashOven 350°F / 175°C
- While eggs cook, warm the lavash sheets in a dry skillet over medium-low heat, about 30 seconds per side until pliable and warm.
- Alternatively, hold them briefly over a gas flame or warm them in a toaster oven at 350°F (175°C) for 1 minute.
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Ready when: Soft and pliable, steaming lightly
Tip: Warm lavash becomes flexible and easier to fold or roll
5
Assemble the sandwiches
- Lay each warm lavash sheet on a plate.
- Spread 3–4 tablespoons (45–60 g) of muhammara onto the center of each sheet, leaving a 1-inch border.
- Top each with half of the scrambled eggs, dividing evenly.
- Scatter the toasted walnuts over the eggs and sprinkle with fresh parsley or mint if using.
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Tip: Warm, creamy eggs will slightly soften the muhammara—this is intentional and delicious
6
Finish and serve
- Fold the lavash in half (or leave open-faced) and transfer to a serving plate.
- Squeeze fresh lemon juice over the top if desired.
- Serve immediately while warm.
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Tip: A squeeze of lemon brightens the dish and cuts through the richness

Good to know

Tips

Toast walnuts as soon as you start cooking—this way they're fragrant and ready by the time eggs are done
Scrambling eggs low and slow creates creamy curds; medium-high heat makes them rubbery and dry
If you don't have fresh muhammara, store-bought versions (refrigerated or jarred) work perfectly and save time
For a richer sandwich, spread a small dollop of labneh or Greek yogurt under the muhammara for tang and creaminess

Make ahead

Muhammara can be made 3 days ahead and chilled; bring to room temperature before serving. Walnuts can be toasted up to 1 day ahead and stored in an airtight container. Eggs and assembly must be done just before serving.

Storage & reheating

This sandwich is best eaten fresh, warm, immediately after assembly. Leftover scrambled eggs can be refrigerated for up to 2 days and gently rewarmed in a skillet with a splash of butter, but the lavash will soften and textures will decline. Leftovers are not recommended for freezing.

Substitutions

lavash bread → pita bread, naan, or a thin flatbread. Any soft, pliable flatbread works; adjust thickness accordingly. Thicker breads may need slightly longer warming.
muhammara (roasted red pepper and walnut spread) → hummus, baba ganoush, or labneh. Muhammara's smoky-sweet character is distinctive, but any creamy Middle Eastern spread will work. Adjust to taste.
raw walnuts, halves or pieces → pistachios, almonds, or pine nuts. Toast any nut for 3–4 minutes to bring out flavor. Pistachios add a different color and slight saltiness.
fresh parsley or mint, chopped → fresh cilantro, dill, or scallions. Any bright, fresh herb complements the earthy muhammara and eggs.