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
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.