Fried eggs served on a bed of crispy pita drizzled in a minty, nutty sauce made with tahini, garlic, cumin and mint – a hearty start to an iftar meal and a protein-rich option for suhoor.
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Special Occasion | Ramadan |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 357 |
| Fat | 17.3g |
| Saturates | 4.8g |
| Protein | 15.9g |
| Carbs | 38.5g |
| Sugars | 1.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFHeat the olive oil in a medium-sized non-stick pan over a medium-high heat.
Once the oil is hot, crack each egg into the pan and season with the salt and pepper. Fry until the white parts are golden brown and bubbly around the edges. If you like your egg yolk on the firmer side, cover it with a lid while cooking. Once done, remove from the pan using a spatula and set aside. Turn off the heat but keep the pan on the stove.
Add the pitas to the pan, flipping every few seconds, until warmed and just starting to brown. Remove from heat.
Place the dressing ingredients in a blender or food processor. Blitz, adding extra water if needed, to form a smooth dressing.
Serve the pitas topped with the fried eggs, a drizzle of the dressing, sesame seeds and roughly torn mint.
