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Zataar Pita with Poached Eggs

Too few ratings

Paige Hawkins

Community Member

Difficulty

Easy 👌
15
min.
Preparation
5
min.
Baking
1
min.
Resting

Ingredients

Servings:-1+
1 slice pita bread
½ oz Labneh
4 tbsp Za'atar
2 pinches parsley
1 pinch cilantro
1 tbsp Avocado oil
10 slices cucumbers
jarred pitted Kalamata olives
3 slices Heirloom tomato
eggs
1 cup strawberry
1 pinch mint
1 pinch basil
  • Step 1/9

    • 1 slice pita bread
    • 4 tbsp Za'atar
    • 1 tbsp Avocado oil

    Add avocado oil to pita bread (Can sub na’an if preferred.) Sprinkle za’atar over pita until coated entirely. Set aside.

  • Step 2/9

    • 10 slices cucumbers
    • 3 slices Heirloom tomato

    Cut cucumber and heirloom tomato into thin slices.

  • Step 3/9

    Put pita in broiler or toaster oven until edges are golden brown (1-2 minutes).

  • Step 4/9

    • eggs

    Poach eggs while pita is in oven.

  • Step 5/9

    • ½ oz Labneh
    • 2 pinches parsley
    • 1 pinch cilantro

    Once pita is toasted, spread thin layer of labneh on top of the layer of zaatar. Place tomato slices on labneh. Sprinkle cilantro and parsley over entire pita.

  • Step 6/9

    Place poached eggs on top of pita.

  • Step 7/9

    • jarred pitted Kalamata olives

    Add sliced cucumber and kalamata olives to the side of the plate.

  • Step 8/9

    • 1 cup strawberry
    • 1 pinch mint
    • 1 pinch basil

    Put strawberries (stems removed), chopped basil and chopped mint in a bowl and mix.

  • Step 9/9

    Serve and enjoy!

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