Breakfast Pita With Yogurt, Eggs and Tomatoes

This is the perfect breakfast that is both healthy and satisfying. The result is a slightly crispy bread with soft, warm yogurt, sunny side up eggs (you decide on how runny you like your yolks) and the freshness of the diced tomatoes. A little za’atar brings out the flavor and it’s delicious enough that we resolved to make this as often as possible. Enjoy! 


  • 1 round pita or naan bread
  • 1 tablespoon butter
  • 2 eggs
  • 1/2 cup Greek-style (strained) yogurt
  • 1 small or 1/2 large tomato, (seeded and diced)
  • 1/4 teaspoon za’atar
  •  Salt and pepper to taste

Steps to Make It

  1. Pre-heat the oven to 400 F.
  2. Spread the Greek yogurt on the pita or naan bread, place on a baking sheet lined with parchment paper and toast in the oven for 10 minutes.
  3. While the bread is toasting, make the eggs by adding the butter to a hot skillet. Crack in the eggs, being careful not to break the yolks, lower the heat to medium-low and cook until the white is set and the yolks are to your liking.
  4. Remove the toasted pita from the oven. Top with the fried eggs, toss on the diced tomato and sprinkle on the za’atar. Season with salt and pepper and eat warm.
Breakfast Pita With Yogurt, Eggs and Tomatoes

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