Egg & Veggie Pittas Recipe

Introduction

These egg and veggie pittas are a vibrant, flavorful meal perfect for a wholesome lunch or light dinner. With roasted aubergine, spiced harissa, and fresh vegetable salad wrapped in warm wholemeal pittas, this dish balances smoky, spicy, and tangy flavors beautifully.

Ingredients

• 1 aubergine, cut into thick rounds
• 1½ tbsp olive oil
• 1 tbsp harissa
• 2 eggs
• 1 tbsp red wine vinegar
• 2 tsp agave nectar or golden caster sugar
• 1 raw beetroot, grated
• 1 large carrot, peeled and julienned
• ½ small red onion, very finely sliced
• 4 tbsp 0% fat Greek yogurt
• 1 tbsp chopped dill
• 1 garlic clove, crushed
• 2 wholemeal pitta breads

Instructions

1. Step 1: Preheat the oven to 220°C (200°C fan) or gas mark 7. Place the aubergine slices on a baking sheet, season them, brush with olive oil, and bake for 15 minutes.
2. Step 2: Turn the aubergine slices over, spread each with harissa, and bake for another 5 minutes until tender and slightly charred.
3. Step 3: While the aubergine cooks, gently lower the eggs into a pan of boiling water. Reduce the heat to a simmer and cook for 10 minutes. Then, run the eggs under cold water, peel them, and set aside.
4. Step 4: In a bowl, combine the red wine vinegar, agave nectar or sugar, and a pinch of salt and pepper. Add the grated beetroot, julienned carrot, and finely sliced red onion. Toss to coat evenly and let the flavors meld.
5. Step 5: In a separate bowl, mix the Greek yogurt, chopped dill, crushed garlic, and seasoning until well blended.
6. Step 6: Toast the wholemeal pittas until warm and slightly crisp. Carefully cut each pitta in half to create pockets.
7. Step 7: Slice the boiled eggs. Fill each pitta half with slices of egg, a few spicy aubergine rounds, and some beetroot salad.
8. Step 8: Spoon the dill yogurt into the pittas, adding extra aubergine, salad, and yogurt on the side as desired. Serve immediately.

Tips & Variations

• For a richer flavor, try adding crumbled feta or a drizzle of tahini inside the pitta.
• You can swap harissa for a mild chili paste if you prefer less heat.
• To speed up peeling the eggs, gently tap them all over and roll before peeling under running water.
• Use other seasonal vegetables like zucchini or bell peppers roasted alongside aubergine for variety.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Keep the aubergine and beetroot salad chilled and reheat the aubergine gently before assembling. It’s best to toast the pittas fresh before serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of 0% fat Greek yogurt?

Yes, you can use regular Greek yogurt or any thick natural yogurt. The flavor will remain similar, though the texture might be a bit creamier with full-fat options.

How do I make sure the eggs are perfectly boiled?

To get firm but tender boiled eggs, simmer them gently for 10 minutes after lowering into boiling water. Cooling them quickly in cold water helps stop the cooking and makes peeling easier.