We can do this.

You’re smart, passionate, and care about people. We do too. Let’s join forces and end poverty—sign up for our emails today.

By submitting above you agree to the Oxfam America privacy policy.

Thank you for joining!

Want us to keep you updated by text message? Provide us with your mobile phone number.

By submitting above you agree to the Oxfam America privacy policy.

Welcome to our community!

We’ll provide you with information and tools you need to take on the injustice of poverty.

Close

Sign up to join a global movement of people working to end the injustice of poverty.

We can do this.

You’re smart, passionate, and care about people. We do too. Let’s join forces and end poverty—sign up for our emails today.

Thank you

We’ll provide you with information and tools you need to take on the injustice of poverty.

Breakfast Pita

Pita baked with eggs and various toppings

Chef’s Note: This is a great recipe for utilizing anything in your fridge that is about to go bad. These toppings are just suggestions, so feel free to experiment with whatever you have on hand, but it's also great to incorporate fresh, fairly produced ingredients. Use the best quality eggs available like organic, pasture-raised, or from a local farm.

Ingredients

  • 1 large egg
  • 1 whole pita bread
  • salt & black pepper
  • Topping Options: tomato & feta cheese, sausage, cheddar & jalapeno, mushroom & scallions

Instructions:

Preheat broiler. Whisk eggs and prepare desired toppings. Arrange pita on a baking sheet lined with parchment paper. Lightly push down on the center of the pita, creating a little well. Pour about half of the egg mixture on to the center of the pita. Sprinkle the toppings and pour the remaining egg mixture on top.

Place the baking sheet under the broiler, taking care not to let the eggs spill over. Cook for about 2-5 minutes depending on the heat of the broiler. Watch carefully as the pita can quickly burn. When the eggs are cooked to your liking and the bread is toasted, remove from oven. Finish the dish by topping the pita with coarse salt and black pepper. Serve immediately.

Yield: Serves one

Credit: Recipe by Abeer Najjar

Abeer Najjar is a chef, food writer, and founder of Huda Supper Club. A Chicago native and child of Palestinian immigrants, her culinary approach reflects her family's heritage and city upbringing. Abeer works to preserve culture and stimulate conversation about identity by using food as a canvas for storytelling. Her work can be found online at abeernajjar.com.

Oxfam.org Facebook Twitter Instagram YouTube Google+