Breakfast Pita with Yogurt, Eggs and Tomatoes

Breakfast Pita with Yogurt, Eggs and Tomatoes
Anita Schecter
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 1 Serving
Ratings (5)

I'm a lazy breakfast maker. There, I've said it. Actually I've said it plenty of times. I don't want to be a lazy breakfast maker, really I don't. I want to produce hearty, complex, healthy and satisfying breakfasts. But, it's just so hard. If only breakfast was closer to lunch time...

But the thing is, I haven't accepted my laziness so I periodically get bursts of enthusiasm and resolve to do better. Today is just such a day. With the exception of a few omelette dinners, I rarely eat eggs but I like them and they're a great source of protein. They really are a perfect breakfast food except for, you know, that whole lazy thing. Yogurt is another great breakfast protein although I do usually have that as an afternoon snack. But put them together (yes, they do go together), add some pita bread and the Middle Eastern kitchen's favorite vegetable, tomato and you've got an actual great breakfast.

Since I tend to have breakfast at my desk while checking my emails, I like the idea of putting everything on top of the pita. Oh, and if you think I'm nuts for putting the yogurt in the oven with the pita, I promise you I'm not. I've tried it both ways and this one is better.

The result is a slightly crispy bread with soft, warm yogurt, sunny side up eggs (you decide on how runny you like your yolks) and the freshness of the diced tomatoes. A little za'atar brings out the flavor and it was delicious enough that I resolved to make this much, much more often. Um...we'll see how I do with that. Enjoy!

What You'll Need

  • 1 Round pita or naan bread
  • 1 Tablespoon butter
  • 2 Eggs
  • 1/2 Cup Greek style (strained) yogurt
  • 1 Small or 1/2 large tomato, seeded and diced
  • 1/4 Teaspoon za'atar
  • Salt and pepper to taste

How to Make It

Pre-heat the oven to 400 degrees.

Spread the Greek yogurt on the pita or naan bread, place on a baking sheet lined with parchment paper and toast in the oven for 10 minutes.

While the bread is toasting, make the eggs by adding the butter to a hot skillet. Crack in the eggs, being careful not to break the yolks, lower the heat to medium low and cook until the white is set and the yolks are to your liking.

Remove the toasted pita from the oven. Top with the fried eggs, toss on the diced tomato and sprinkle on the za'atar. Season with salt and pepper and eat warm.

Nutritional Guidelines (per serving)
Calories 1381
Total Fat 83 g
Saturated Fat 35 g
Unsaturated Fat 35 g
Cholesterol 825 mg
Sodium 754 mg
Carbohydrates 16 g
Dietary Fiber 2 g
Protein 136 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)