Tomato-Pepper Eggs with Warm Pita

Name: Tomato-Pepper Eggs with Warm Pita
Total time: 35 min
Yield: 2 servings
Ingredients: 4 whole Egg; 400 g Tomato; 150 g Bell pepper; 100 g Onion; 1 cloves Garlic; 1.5 tbsp Olive oil; 0.5 tsp Paprika; 10 g Fresh parsley; 2 whole Pita breads; 0.25 tsp Salt; 0.25 tsp Black pepper; 15 ml Water

Eggs gently folded through a thick tomato-and-pepper base make a warming skillet supper with soft pita.

35 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Egg4 whole
Tomato400 g
Bell pepper150 g
Onion100 g
Garlic1 cloves
Olive oil1.5 tbsp
Paprika0.5 tsp
Fresh parsley10 g
Pita breads2 whole
Salt0.25 tsp
Black pepper0.25 tsp
Water15 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Egg and wheat. Check pita for sesame and other allergens.

Method

Chop the vegetables

Dice onion, tomatoes and deseeded pepper finely; mince garlic. Beat eggs in a bowl with the salt and pepper. Wash hands and utensils after handling raw eggs.

Soften the peppers

Heat oil in a wide skillet over medium heat. Cook onion and pepper for 8 minutes, stirring often, until soft. Add garlic and paprika and cook for 30 seconds.

Reduce the tomatoes

Stir in tomatoes and cook uncovered for 8–10 minutes until their juices form a thick sauce. If very dry, add the measured tablespoon of water. Lower the heat before adding eggs.

Fold in the eggs

Pour in eggs and gently push them through the vegetables with a spatula for 4–6 minutes. Cook until softly set with no runny egg remaining and the centre reaches 74°C (165°F). Do not leave raw egg pooled at the edges.

Warm the bread and serve

While eggs cook, warm pita in a dry skillet for about 1 minute per side. Chop parsley, scatter over the eggs and divide between two plates with pita cut into wedges.

Reduce the tomato juices before adding eggs so the final skillet is soft and spoonable rather than watery.

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