2 pitas, halved crosswise
2 tablespoons olive oil
1 teaspoon paprika
2 tablespoons unsalted butter
1 bunch fresh spinach
3/4 teaspoon kosher salt
1/4 teaspoon plus 1/8 teaspoon black pepper
4 large eggs
1/2 cup Feta, crumbled
- Heat oven to 425° F. Place the pita halves, cut-side up, on a baking sheet. Brush with the oil and sprinkle with ¾ teaspoon of the paprika; set aside.
- In a skillet, over medium heat, melt butter.
- Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until the spinach has wilted, about 2 minutes.
- Divide the spinach among pitas. Make a well in the center of each bed of spinach and crack 1 egg into it. Sprinkle the egg with the remaining paprika, salt, and pepper and the Feta.
- Bake until the eggs are set, about 11 minutes for runny yolks.
**My Notes**
- Careful with the paprika on the pitas. Too much and it will overpower the other flavors.
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