Breakfast Pita
Leila Hassan
@leilahassantable
Prep
10 min
Cook
5 min
Total
15 min
Servings
2
Difficulty
Easy
Let's cook
Warm the pita properly
Heat the pita directly over a flame or in a dry pan for 20 seconds a side until it puffs and softens. Cold pita cracks when you open it.
💡A puffed pita opens into a clean pocket. A cold one tears.
Make a quick salad
Toss the tomato, cucumber, onion, and parsley with the lemon juice, olive oil, and salt.
Scramble or fry the eggs
Cook the eggs softly — scrambled over low heat, or fried with runny yolks.
Line the pocket with hummus
Spread hummus inside the pita first. It acts as a barrier that stops the salad juices making the bread soggy.
Fill and finish
Add the eggs, salad, and pickles, then drizzle with tahini and dust with za'atar.
Cook this with Chef Pepe
Want hands-free help? Chef Pepe can read each step, set the pace, answer questions, and help with substitutions.
🎙️ Voice-guided cooking mode — coming in Phase 4. Text guidance available now via Chef Pepe.
📝 Tips, swaps, and make-ahead notes
Za'atar is worth buying for this — it is what makes the sandwich taste specifically Levantine rather than generic. Shop-bought hummus is entirely fine here.
- •Add: Falafel, halloumi, or shakshuka sauce.
- •Vegan: Skip the eggs and add extra falafel or crisped chickpeas.
- •Meal prep: Prepare the salad and hummus ahead; cook the eggs to order.
Nutrition & Safety
Calories
462kcal
Protein
20g
Carbs
48g
Fat
22g
⚠️ Allergen & Safety Note
This recipe contains gluten, egg and sesame. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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