Egg & veggie pittas

Egg & veggie pittas

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(1 ratings)

Prep: 15 mins Cook: 20 mins


Serves 2
Cram wholemeal bread pockets with healthy aubergine, beetroot and carrot, then add a garlic and dill yogurt and eggs

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal387
  • fat16g
  • saturates3g
  • carbs41g
  • sugars15g
  • fibre9g
  • protein20g
  • salt0.8g
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  • 1 aubergine, cut into thick rounds



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp harissa



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp red wine vinegar
  • 2 tsp agave nectar or golden caster sugar
  • 1 raw beetroot, grated



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 1 large carrot, peeled and julienned



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ small red onion, very finely sliced
  • 4 tbsp 0% fat Greek yogurt
  • 1 tbsp chopped dill
  • 1 garlic clove, crushed
  • 2 wholemeal pitta breads


  1. Heat oven to 220C/200C fan/gas 7. Put the aubergine slices on a baking sheet, season, brush with oil and bake for 15 mins. Turn, spread with the harissa, and bake for another 5 mins.

  2. Meanwhile, carefully lower the eggs into a pan of boiling water, turn down the heat and simmer for 10 mins. Run under cold water to cool, peel and put to one side.

  3. In a bowl, mix the vinegar and agave or sugar with some seasoning, then tip in the beetroot, carrot and onion. In another bowl, mix together the yogurt, dill, garlic and seasoning. Toast the pittas and split them in half. Slice the eggs and put them inside the pittas with the spicy aubergine rounds and some of the beetroot salad. Spoon in the yogurt and serve with any of the remaining aubergine, salad and yogurt on the side.

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Comments, questions and tips

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Maija Aliisa Young's picture
Maija Aliisa Young
3rd Oct, 2014
Just tried this for a supper or evening snack. I think it would be a good lunch time meal. It's actually heavier than it looks, and packed with alot flavours - the strength of the beetroot, garlic, red wine vinegar and harissa is nicely complimented by the softer egg, yoghurt, aubergine and dill. There's alot to cram into the pitta and it's quite a filling meal. Reminded me of a kebab, with the sharpness of the sauce, crunchy veg and pitta. Will try again!
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