Egg & Cheese Pita Recipe

Name: European Street Cafes Egg & Cheese Pita Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 each fresh small pita pockets (4–6 inch); 1.5 cups cheddar cheese, freshly shredded; 2 tbsp butter, softened (for spreading and frying); 1 tsp salt; 0.5 tsp black pepper, freshly ground; 2 tsp hot sauce (optional); 12 each large eggs; 3 tbsp milk (or water) for eggs; 1 tbsp olive oil (or neutral oil) for pan; 2 tbsp chopped fresh parsley or chives; 1 each sliced tomato; 0.5 cups cooked breakfast meat (bacon, sausage), chopped

Inspired by European Street Cafe

Time30m

Serves4

A fluffy pillow of yummy pita like my sitto used to make filled with three fried eggs and extra cheddar cheese.

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Ingredients

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Pitas & assembly

4 each fresh small pita pockets (4–6 inch)

1 1/2 cups cheddar cheese, freshly shredded

2 tbsp butter, softened (for spreading and frying)

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

2 tsp hot sauce (optional)

Eggs

12 each Large eggs

3 tbsp milk (or water) for eggs

1 tbsp olive oil (or neutral oil) for pan

Optional add-ins

2 tbsp chopped fresh parsley or chives

1 each sliced tomato

1/2 cups cooked breakfast meat (bacon, sausage), chopped

Method

Pitas & assembly

Warm and prep pitas

Preheat oven to 300°F (150°C) or set a countertop toaster oven. Lightly butter both sides of each pita with about 1/2 teaspoon of the softened butter. Wrap pitas in foil (or place on a baking sheet) and warm in the oven for 5–7 minutes until pliable and warm but not crisp. Keeping them warm makes stuffing easier.

Fill pitas

When eggs are cooked (see Eggs section), fold each warm pita open gently to form a pocket. Into each pocket place about 3 fried eggs (see below), sprinkle about 3 tablespoons of shredded cheddar per pita (adjust to taste), and season with a little of the reserved salt and pepper. Add optional hot sauce, tomato slices, chopped herbs, or cooked meat if using. Serve immediately while eggs and cheese are hot so the cheese softens and melts.

Eggs

Beat eggs

In a mixing bowl, crack all eggs (12) and add 3 tablespoons milk or water and 1/2 teaspoon of the salt. Whisk until combined and slightly frothy. This will make the fried eggs a little fluffier.

Fry eggs in batches

Heat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. When hot, pour enough beaten eggs to make three large, thin fried egg 'patties' per batch (about 4 eggs per batch). Let the eggs spread and cook undisturbed for 1–1.5 minutes until the edges set. Tilt the pan and spoon some of the hot oil over the tops to help cook the surface, or gently flip each egg once using a wide spatula for about 20–30 seconds for over-easy style. For fully set fried eggs, flip and cook an additional 30–45 seconds. Repeat until you have 12 individual fried eggs (3 per pita). Keep cooked eggs warm on a plate covered loosely with foil or in a low oven (about 200°F / 95°C).

Season eggs

After cooking each batch, sprinkle a little of the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly over the eggs to season them.

Finishing & optional add-ins

If you like the cheese more melted, after stuffing each pita with eggs and cheddar, place stuffed pitas open-side up on a baking sheet and put under a broiler or in a hot oven (400°F / 200°C) for 1–2 minutes, watching carefully, until the cheese softens and begins to melt. Alternatively, return the filled pitas to a hot skillet, cover, and heat for 30–45 seconds to melt the cheese.

Garnish each finished pita with chopped parsley or chives, add sliced tomato or cooked breakfast meat as desired, and serve immediately with hot sauce on the side.