Middle Eastern · Brunch
Egg Topped Flatbread
Warm pita is topped with garlicky spiced spinach, crumbled feta and a fried egg with a runny yolk, finished with sumac and a drizzle of olive oil. The flatbread is charred lightly, the greens are cooked down with cumin and onion, and the whole thing eats like a savory open-faced breakfast tart.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
489Calories
19.6gProtein
30.5gFat
37.2gCarbs
2.8gSugar
4.3gFiber
970mgSodium
370mgChol
10.2gSat Fat
580mgPotassium
240mgCalcium
4.1mgIron
0.8mcgVitamin B12
12mgVitamin C
vegetarian
mediterranean
hidden-gems
weekend-brunch
vegetarian
Instructions
1
Prep
Mince the garlic, thinly slice the onion, roughly chop the spinach, and crumble the feta so everything is ready.
2
Saute
Heat 2 tsp olive oil over medium heat and cook the onion for 2 to 3 minutes until softened and translucent.
3
Saute
Add garlic and cumin and cook for 30 seconds until fragrant, then add spinach and cook 2 minutes, stirring, until wilted.
4
Char
Warm the pita in a dry skillet over medium-high heat for 30 to 45 seconds per side until lightly charred and pliable.
5
Fry
Heat remaining olive oil over medium heat, crack an egg in, and fry for 2 to 3 minutes until the white sets but yolk stays runny.
6
Build
Spread spinach mixture over warm pita, scatter feta on top, and slide the fried egg onto the center.
7
Plate
Finish with a sprinkle of sumac and serve immediately while the yolk is still runny.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (120g)
- 22 pita (120g)
- 4 cups120g fresh spinach
- 2 clove2 clove garlic
- 11 small onion
- 1 tsp1 tsp ground cumin
- 2 tbsp28g crumbled feta cheese
- 2 tbsp28g olive oil
- 1/2 tsp1/2 tsp sumac
- salt, to taste
- black pepper, to taste
