Egg & veggie pittas

Egg & veggie pittas

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(1 ratings)

Prep: 15 mins Cook: 20 mins

Easy

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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Ingredients

  • 1 aubergine, cut into thick rounds
    Aubergine

    Aubergine

    oh-ber-geen

    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
    Harissa

    Harissa

    ha-riss-ah

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

  • 2 eggs
    Eggs

    Egg

    egg

    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
    Beetroot

    Beetroot

    beat-root

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

  • 1 large carrot, peeled and julienned
    Carrot

    Carrot

    ka-rot

    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

Method

  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
3.8
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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