Five Egg Sandwiches
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Ingredients
2-4 servings
- 2 to 3 tablespoons olive oil
- 1/2 small yellow onion, chopped
- 2 cloves garlic, crushed then minced
- 1 red bell pepper, cored and sliced into thin strips
- 1 yellow bell pepper, cored and sliced into thin strips
- 1 Anaheim or 1 jalapeño chile, cored and sliced into thin strips
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon table salt
- 1 14-ounce can crushed tomatoes, fire-roasted if available
- 6 eggs
- 1/2 cup feta cheese, crumbled
- 2 teaspoons (or more to taste) za’atar
- 1 to 2 tablespoons chopped flat-leaf parsley (optional), to garnish
- 6 small or 4 large pitas
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Preparation
Step 1
Heat oil in a large skillet over medium-high heat. Once hot, add onion and cook until it softens a bit, about 4 to 5 minutes.
Step 2
Add garlic and cook for one minute more.
Step 3
Add peppers (all varieties) and sauté them until they soften a bit, about 5 minutes.
Step 4
Add salt, paprika, and cumin and cook for one minute more.
Step 5
Pour in tomatoes and then half a can of water and bring mixture to a simmer.
Step 6
Reduce heat to medium-low and simmer sauce for 15 minutes, stirring occasionally. Adjust seasonings to taste.
Step 7
While sauce simmers, gently warm your pitas.
Step 8
Make 6 indentations in the sauce and crack an egg into each.
Step 9
Put a lid on the pot and cook the eggs until your desired firmness; after 3 to 4 minutes, they should have set whites and mostly loose yolks. After 5 to 6, they’ll be fully set in the middle.
Step 10
Sprinkle the surface of the dish with za’atar, feta, and parsley (if using), holding a little feta and parsley back for additional garnish.
Step 11
Cut open each pita and scoop one or two eggs and surrounding sauce into each pita. Garnish with reserved feta and parsley, if desired, and eat immediately.
Step 12
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Chef's notes
If you can't or don't wish to purchase za'atar, there are many recipes to make your own on the web. My lazier approach is to use equal parts dried oregano, marjoram, ground sumac, ground cumin, and toasted sesame seeds, along with sea salt (about half of one part).
You can squeeze a single egg and a bit of sauce in a small pita, but it's tight. A larger pita will hold one egg and a nice ladleful of sauce or 2 eggs and a lesser amount of sauce.
The sauce can be made in advance and stored in an airtight container until needed. Bring back to a low simmer before adding eggs.
