Veggie Egg Pitas Recipes

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the aubergine slices on a baking sheet, season, brush with oil and bake for 15 mins. Turn, spread with the harissa, and bake for another 5 mins.
• Meanwhile, carefully lower the eggs into a pan of boiling water, turn down the heat and simmer for 10 mins. Run under cold water to cool, peel and put to one side.
• In a bowl, mix the vinegar and agave or sugar with some seasoning, then tip in the beetroot, carrot and onion. In another bowl, mix together the yogurt, dill, garlic and seasoning. Toast the pittas and split them in half. Slice the eggs and put them inside the pittas with the spicy aubergine rounds and some of the beetroot salad. Spoon in the yogurt and serve with any of the remaining aubergine, salad and yogurt on the side.

Steps:

• Heat the oil in a non-stick pan, add onions and tomatoes and fry for 1 minute
• Beat the eggs with salt and freshly ground black pepper.
• Pour the egg mixture into the pan. Cook over a gentle heat for 3 mins, stirring until scrambled and then set aside.
• Cut the pita breads in half and open to make pockets.
• Spoon the egg and tomato mixture into each pocket. Serve warm.

Steps:

• In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.