Fried eggs in pita bread
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 4 | Eggs | |
| Salt & pepper to taste | ||
| 4 | smalls | Pita pockets |
| 1 | Tomato; sliced | |
| ¼ | cup | Feta cheese; crumbled |
| 2 | tablespoons | Black olives; pitted & |
| . chopped | ||
Directions
1. Heat 1 Tbsp olive oil in a 6-inch nonstick pan and cook the eggs individually until the white is set, adding the remaining oil as necessary.
Break the yolk, turn the egg over and continue cooking until the yolk is no longer runny. Season with salt and pepper.
2. Cut a slit in each pita bread and place an egg inside. Top the egg with a tomato slice, 1 Tbsp feta cheese and ½ Tbsp black olives.
Makes 4 sandwiches.
** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 ** Scanned and formatted for you by The WEE Scot -- paul macGregor