Yield: Yields 4 sandwiches
Servings: 2-4
The secret to this spin on a fried egg sandwich is the tapenade, a tangy, salty olive and caper spread. Look for it near the jarred olives in the supermarket, or make your own.
Ingredients
- 2 white or whole wheat pitas, halved crosswise
- 2 Tbs. extra-virgin olive oil; more for drizzling
- 4 large eggs
- 1/4 cup tapenade, store-bought or homemade
- 1 lightly packed cup baby arugula (about 3/4 oz.)
- Kosher salt and freshly ground black pepper
Nutritional Information
- Calories (kcal) : 240
- Fat Calories (kcal): 130
- Fat (g): 15
- Saturated Fat (g): 3
- Polyunsaturated Fat (g): 2.5
- Monounsaturated Fat (g): 9
- Cholesterol (mg): 185
- Sodium (mg): 720
- Carbohydrates (g): 19
- Fiber (g): 3
- Protein (g): 10
Preparation
- Position an oven rack 6 inches from the broiler element and heat the broiler on high. Broil the pitas on the rack until golden on one side, about 2 minutes.
- Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. When hot, break the eggs into the skillet and cook to your preferred doneness, 3 to 4 minutes for sunny side up, or flip and cook about 1 minute longer for over easy.
- While the eggs are cooking, open the pitas and spread the tapenade evenly inside each. Divide the arugula among the pitas.
- When the eggs are done, sprinkle them with a pinch of salt and pepper. Use a spatula to transfer each egg to a pita. Drizzle a little olive oil into each pita and serve immediately.
Serve with a warming bowl of Tomato-Fennel Soup.
Ingredient Spotlight
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IN THIS RECIPEPita Bread
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IN THIS RECIPEArugula
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IN THIS RECIPEBlack Peppercorns
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FEATUREDChinese Black Rice
Reviews
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Reviews (1 review)
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Pamela816 | 09/06/2012Genius! I grew up eating fried egg sandwiches. In fact, my sister ate a fried egg sandwich every day for about year once (not sure why). This is so much better and healthier. The tapenade really gives it a lot of flavor.
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