Ingredients
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- Large eggs 4
- SpinneysFOOD Fine Sea Salt ¼ tsp
- SpinneysFOOD Black Peppercorns, freshly ground ¼ tsp
- Whole pitas 4
- Feta cheese 50g
- SpinneysFOOD Bottled Drinking Water 3 tbsp
- SpinneysFOOD Fresh Coriander A handful
- Tahini 2 tbsp
- Garlic clove 1
- SpinneysFOOD Fine Cumin ¼ tsp
- SpinneysFOOD White Sesame Seeds 1 tsp
- SpinneysFOOD Fresh Mint A handful
Nutrition (Per serving)
- Calories 357
- Fat 17.3g
- Saturates 4.8g
- Protein 15.9g
- Carbs 38.5g
- Sugars 1.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Crispy pita with eggs and coriander-tahini yoghurt
Middle Eastern 15 Mins Prep · 20 Mins Cook
- Heat the olive oil in a medium-sized non-stick pan over a medium-high heat.
- Once the oil is hot, crack each egg into the pan and season with the salt and pepper. Fry until the white parts are golden brown and bubbly around the edges. If you like your egg yolk on the firmer side, cover it with a lid while cooking. Once done, remove from the pan using a spatula and set aside. Turn off the heat but keep the pan on the stove.
- Add the pitas to the pan, flipping every few seconds, until warmed and just starting to brown. Remove from heat.
- Place the dressing ingredients in a blender or food processor. Blitz, adding extra water if needed, to form a smooth dressing.
- Serve the pitas topped with the fried eggs, a drizzle of the dressing, sesame seeds and roughly torn mint.