| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
- 1 cup red pasta sauce
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- 4 whole wheat pita pockets (use wheat/gluten-free if needed)
- 1 cup crumbled feta cheese or shredded mozzarella cheese or use a combination
- 1 - 2 cups baby spinach chopped
- 4 eggs
- 1/8 tsp. salt or to taste
- 1/8 tsp. black pepper or to taste
Ingredients
|
- Preheat your oven on the (high) broil setting. Arrange a rack in the middle of the oven. Place a large baking sheet in the oven to preheat.
- In a small pot or a bowl, heat the pasta sauce, along with the cumin and paprika, on the stove over a medium heat or in the microwave for 1 – 2 minutes.
- Meanwhile, lay out the pitas. If they are sort of scooped, place the scoop side facing up as this will help hold the egg in place.
- When the sauce is hot, spoon ¼ cup of sauce onto each pita and spread it out. Sprinkle the cheese and spinach on top, especially around the edges, which will help to create a barrier for the egg.
- Crack the eggs into the middle of the pitas. Sprinkle with salt and pepper.
- Take your baking sheet out of the oven and gently and carefully move your pitas onto the baking sheet.
- Broil for 7 – 8 minutes or until the egg white is set but the yolk is still runny. Let the pizza cool for 2 – 3 minutes to let the melted cheese set. Put each pizza onto a plate, cut into four pieces (a pizza cutter works great for this), and serve immediately.
Do Ahead or Delegate: Crumble or shred the cheese if necessary and refrigerate, chop the spinach, combine the spices and mix them into the pasta sauce.
Scramble Flavor Booster: Sprinkle some extra paprika on top of the eggs before or after cooking, top the pizzas with sliced pitted Kalamata olives.
Tip: If you are hesitant to dole out the extra cash for all organic produce, consider limiting your organic purchases to the fruits and veggies on the Environmental Working Group’s “Dirty Dozen List”. Organic spinach would be a good one to start with as conventional spinach samples had, on average, two times as much pesticide residue by weight than any other crop.
Nutritional Information Per Serving (% based upon daily values): Calories 378, Total Fat: 16g, 24%; Saturated Fat: 8g, 37.5%; Cholesterol: 221mg, 73.5%; Sodium: 1192mg, 49.5%; Total Carbohydrate: 43g, 14.5%; Dietary Fiber: 7g, 26.5%; Sugar: 6g; Protein: 19g
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