Loaded Pita Pocket with Fried Egg and Smashed Avocado
A warm, freshly toasted pita pocket split open and generously stuffed with creamy smashed avocado seasoned with lemon and za'atar, topped with a perfectly fried egg with golden, lacy edges and a gloriously runny yolk. Finished with crumbled feta, peppery arugula, and a drizzle of tahini, this is a Mediterranean morning in every handheld bite.
Ingredients
- 4 large pita breads (pocket-style)
- 2 ripe avocados
- 4 large eggs
- 2 tablespoons extra-virgin olive oil
+ 9 more ingredients
Instructions
Halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash with a fork until mostly smooth with a few chunks remaining. Stir in the lemon juice, za'atar, red pepper flakes, and a pinch of salt. Set aside.
In a small bowl, whisk the tahini with warm water until smooth and drizzable. Add a squeeze of lemon juice and a pinch of salt if desired.
Warm the pita breads in a dry skillet over medium heat for about 30 seconds per side, or toast them lightly, until they puff slightly and are warm and pliable. Cut each pita in half to open the pockets, or slice off the top third to create a single deep pocket.
Heat the olive oil in a large non-stick skillet over medium-high heat. Crack the eggs into the pan, leaving space between them. Fry for 2-3 minutes until the whites are fully set and the edges are golden and crispy, but the yolks remain runny. Season with salt and pepper.
Spread a generous layer of the za'atar avocado mash inside each pita pocket.
Tuck a handful of baby arugula and cherry tomato halves into each pocket. Slide a fried egg on top, letting the yolk nestle into the filling.
Sprinkle crumbled feta over each pita and drizzle with the tahini sauce. Serve immediately while the egg is warm and the yolk is still runny.
Nutrition Estimate
Per serving • Estimated by Blinner AI