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.


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


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 Facebook Twitter Instagram YouTube Google+