Spicy Egg Pitta Pocket

Scrambled eggs cooked with tomato, onion and warming spices, tucked into a toasted wholemeal pitta.

🔎 Equipment

Frying pan, bowl, knife, spatula

🥘 Ingredients

• Eggs - 2
• Olive oil - 1 tbsp
• Onion, finely chopped - ½
• Tomato, finely chopped - ½
• Garlic paste - 1½ tsp
• Turmeric - ⅛ tsp
• Red chilli powder - ¼ tsp
• Coriander powder - ¼ tsp
• Cumin powder - ¼ tsp
• Garam masala or curry powder - 1 tsp
• Red or yellow pepper - ¼
• White Pitta - 1
• Fresh coriander - ½ tsp
• Black pepper - To taste

👨‍🍳 Method

1. Crack the eggs into a bowl and whisk with black pepper. Heat the olive oil in a pan over a medium heat and fry the onion until soft.
2. Add the tomato and cook until pulpy. Stir in the garlic paste and cook for another minute until fragrant.
3. Add the turmeric, chilli powder, coriander powder, cumin powder and garam masala or curry powder. Mix well.
4. Gradually add the eggs, mixing them with the onion and tomato. Continue stirring until the eggs are scrambled and cooked through.
5. Cut the pitta in half and toast the pieces to make the pockets. Remove the eggs from the heat and stuff them into the toasted pitta pockets.
6. Top with the sliced pepper, sprinkle over the chopped coriander and serve.

📊 Nutrition

🥗 Dietary Guide

Source

Recipe source

Kidney Care UK — Spicy Egg Pitta Pockets ↗

View the original recipe on the source website