Feta Baked Pitas with Sunnyside Eggs and Dill
Active Time: 10 minutes | Total Time: 15 minutes | Serves Serves 4
- 2 whole wheat pitas
- 1 cup crumbled feta
- 1 tablespoon extra virgin olive oil
- 4 large eggs
- to taste kosher salt and freshly ground black pepper
- 2 tablespoons chopped or torn fresh dill
Heat the oven (with the oven rack in the middle) to 400°F. Using a serrated knife, carefully cut around the edge of each pita then gently pull them apart. Place the 4 round pita halves (cut-side up) on a rimmed sheet pan. Dividing evenly, crumble the feta over each pita. Bake until the pitas are crisp, 10 to 12 minutes.
When the pitas have about 5 minutes left to bake, place your medium skillet on the stove and turn the heat on to medium-low. Measure and pour in the oil and heat until it shimmers (about 1 to 2 minutes). Swirl the skillet so the oil coats the bottom.
One at a time, crack each egg and open about 2 inches above the skillet so the egg slides gently out; space them a few inches apart. Cook 3 to 4 minutes, until the whites are set (not runny) and the yolks are still soft to the touch.
Using a metal spatula, gently lift each egg out of the skillet while being careful not to break the yolk. Serve on top of the baked pitas. Season the eggs with a small pinch of salt and a turn on the pepper mill. Tear the dill and sprinkle over the eggs.
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