A deceptively simple but tasty recipe for breakfast or brunch which elevates scrambled eggs to anther level. You can omit or substitute different herbs. If you want to make a spicier version, add some chopped chilli or chilli flakes to the egg, and if you want it to be more substantial you can add some avocado (sliced or mashed) into the pitta before adding the egg.
Breakfast eggs in pitta is a community recipe submitted by TheSecretCoach and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Wet the pitta bread on each side and place under the grill, bottom side up first. Turn after a few minutes so that it is top side up. After another few minutes it should puff up.
Whilst the pitta is under the grill, melt a knob of butter in a small omelette pan (or as big a pan as you need if you're making more than one pitta). Whisk 2 large eggs with a dash of milk, a small pinch of salt and a grind of black pepper. Chop the feta cheese and halve the cherry tomatoes.
When the butter is melted, pour the eggs into the pan, stir, add the feta and tomatoes immediately and continue to stir until the eggs have reached a creamy consistency. Stir the chives (or herb of your choice - parsley or coriander would also work) through the egg.
Once the pitta has puffed up, remove it from the grill and cut in half. Slice into each half so that you have an open pocket in each.
Fill each pocket of pitta with half the egg mixture and serve.
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