Rated 4.67 out of 5 based on 21 votes
- 2 x pita breads
- 4 x free-range eggs
- 1 Tbls ground cumin
- 1 x lemon
- 2 cloves garlic
- 1 cup greek or natural yoghurt
- 1 handful fresh mint (or 1 tbls dried)
- 1 Tbls olive oil
I’ve done a much more in depth version of this recipe that involves making your own pita, roasting your spices and crushing them from scratch – it’s the long Sunday morning version I like to think! This one is more the every day version and can be made in a flash. It’s quick and simple so anyone daunted by the seemingly long other recipe can have a crack at this super easy one.
Pop 2 pita breads into a hot oven (180ish) to warm up.
Heat oil in a pan over medium heat then add the spices and garlic and fry for 30 seconds.
Add the lemon juice then crack in the four eggs and cook until whites have just firmed up.
Get out two plates and put one pita round on each plate then top with the eggs.
Top each plate with a dollop of yoghurt and some fresh mint and season with salt and pepper to taste.
Here’s the original looong version
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Looks very yummi and delicious.
nicest meal yummo
will have to think how to serve this gluten free and not lose the ethnic vibe … hmm
I’ve actually done it! I make a seeded biscuit/ bread that is literally just pepitas, sunflower seeds, LSA, an egg, gf baking powder and water and bake it in the oven on 150 for about 20 mins. It’s not quite the same but the flavour is about the spices, mint and lemon so the ‘vehicle’ is not that important
was pretty good with my home made yogurt and garden fresh mint, but I will still have to work on the bread element … I am messing round with wholemeal spelt sour dough atm with a long ferment to reduce the gluten, but it is hard to work it thin .. perhaps I need strength training lol and I gave up too early.
AMAZING! LOVE IT