Egg Stuffed Pitta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 large pitta bread
- 2 eggs
- a handful of lettuce or other leafy green vegetables
- a splash of butter or oil (sunflower, olive, vegetable)
For the sauce...
- 2 large pitta bread
- 2 eggs
- a handful of lettuce or other leafy green vegetables
- a splash of butter or oil (sunflower, olive, vegetable)
- 390g chopped tomatoes
- 2 tsp tomato puree
- a spring of rosemary
- 1 clove of garlic
- 1 sugar
- a splash of oil (sunflower, olive, vegetable)
Method
step 1
Start by making the tomato sauce. Crush the garlic and add into a small pan with the oil. Heat it up until it begins to sizzle. At this point, add the chopped tomatoes, tomato puree, rosemary and sugar. Mix together and leave to reduce down.step 2
In a frying pan, heat up the butter or oil and fry both eggs on a medium heat until the white is cooked but the yolk still appears runny.step 3
Cut each pitta bread along a long edge so they are like pockets. Lightly butter and add the lettuce, then spoon in some tomato sauce. Place an egg into each.step 4
Eat as so or cut the pitta bread in half. The yolk will break and ooze so be careful to avoid spillages.