Eggs Recipe

SIGNATURE JUICES

1. 1

   Preheat and prep

   Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.

2. 2

   Roast vegetables

   Slice the bell peppers into thin strips and cut the onion into 1/2-inch wedges. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on the sheet pan in a single layer.

3. 3

   Roasting

   Roast peppers and onions for 20–25 minutes, until blistered and tender.

4. 4

   Eggs ready

   Meanwhile, whisk the eggs with a pinch of salt until well combined.

5. 5

   Cook eggs with peppers and feta

   Heat a large nonstick skillet over medium heat and add a splash of olive oil if needed. Add the roasted peppers and onions, then pour in the eggs. Scramble until just set, about 3–5 minutes. Sprinkle in feta and za'atar, allowing the feta to melt slightly and distribute flavor.

6. 6

   Warm pita and finish

   Warm the pita breads in the oven or on a skillet for 2–3 minutes, then cut into triangles. Spoon the eggs onto plates with pita on the side. Garnish with chopped parsley if using.