10-Minute Egg, Tomato And Feta Pita
A quick and nutritious breakfast featuring eggs, fresh cucumber, tomato, and feta inside a warm whole-wheat pita, lightly seasoned with za’atar. Ready in just 10 minutes, this Mediterranean-inspired meal is high in protein, fiber, and healthy fats—perfect for a satisfying start to your day or a grab-and-go brunch option.
Equipment
- 1 large nonstick skillet
- 1 small mixing bowl
- 1 spatula
- 1 knife and cutting board
Ingredients
- ¼ cup cucumber diced
- ¼ cup tomato diced
- 1 tablespoon feta cheese crumbled
- ¾ teaspoon za’atar divided
- 1 teaspoon extra-virgin olive oil
- 2 large eggs
- 1 whole-wheat pita 5-inch, halved
Instructions
- Prepare the Fresh Veggie Mixture: Begin by preparing the fresh ingredients that will give your pita a vibrant, crisp flavor. Dice ¼ cup of cucumber and ¼ cup of tomato into small, uniform pieces so every bite has a consistent texture. Place them in a small mixing bowl. Add 1 tablespoon of crumbled feta cheese to the bowl. Sprinkle ½ teaspoon of za’atar over the mixture and gently toss with a spoon or fork until all ingredients are lightly coated. This simple step ensures the flavors meld while maintaining the fresh crunch of the vegetables.
- Heat the Skillet for Cooking: Place a large nonstick skillet over medium heat and add 1 teaspoon of extra-virgin olive oil. Allow the oil to warm for about 30–60 seconds until it glistens but does not smoke. Properly heating the skillet helps prevent the eggs from sticking and ensures they cook evenly with a delicate golden edge. Avoid rushing this step, as a warm skillet is key to a perfectly cooked egg.
- Cook the Eggs – Initial Set: Crack 2 large eggs carefully into the skillet, one at a time, keeping the yolks intact. Cover the skillet with a lid and let the eggs cook for approximately 2 minutes. This initial cooking period allows the egg whites to begin setting while keeping the yolks slightly soft. During this time, the heat will gently cook the eggs, maintaining a tender and fluffy texture.
- Cook the Eggs – Finish Setting and Crisp Edges: After the initial 2 minutes, remove the lid and continue cooking the eggs for another 2–3 minutes, or until the whites are fully set and the edges develop a light, crispy texture. This step creates a balance between a firm, safe-to-eat egg white and a delicate yolk center. Use a spatula to check the edges for a gentle golden-brown color. Sprinkle the remaining ¼ teaspoon of za’atar evenly over the eggs for an aromatic finish.
- Warm the Whole-Wheat Pita: While the eggs are finishing, take 1 whole-wheat pita (5-inch) and warm it briefly. You can place it in a dry skillet over low heat for 30–60 seconds per side, or microwave for 10–15 seconds. Warming the pita makes it more pliable and ensures it will wrap around the filling comfortably without breaking.
- Assemble the Breakfast Pitas: Cut the warmed pita in half, creating two pockets. Using a spatula, carefully place one cooked egg into each pita half. Then, divide the cucumber, tomato, and feta mixture evenly between the two pitas, gently spooning it around the egg. Make sure each pita has a balanced portion of vegetables and cheese to complement the egg perfectly.
- Final Touch and Serve: Check each pita for balance and presentation. The eggs should be centered, with the vibrant cucumber, tomato, and feta surrounding them, and the za’atar providing a fragrant, savory accent. Serve immediately while warm for the best flavor and texture. Optionally, you can pair with a side of fresh fruit, a drizzle of olive oil, or a sprinkling of additional za’atar for extra flavor.
- Enjoy and Store Leftovers: Eat the pitas fresh for the best texture and taste. If preparing for later, wrap the assembled pitas in parchment paper and refrigerate for up to 24 hours. Reheat gently in a skillet or microwave before serving to maintain the soft pita and warm filling.
Notes
- Use fresh, firm cucumbers and ripe tomatoes for the best texture and flavor.
- Za’atar is optional but highly recommended—it adds a fragrant, earthy flavor without salt.
- Whole-wheat pita can be substituted with multigrain or gluten-free pita if desired.
- Cook eggs to your preferred doneness; slightly runny yolks work well, but fully set eggs make assembly easier.
- This recipe is perfect for meal prep; ingredients can be prepped in advance for quick assembly.
- Leftover fillings can be stored separately in an airtight container for up to 24 hours.
