1633. Eggs and Beans on Pita

This is a filling breakfast inspired from the Iraqi thareed bagilla, just simplified. Toasted pita bread is generously spread with processed cream cheese from a jar, and topped off with boiled broad beans (may come from a can and reheated) chopped onion and scrambled eggs. The freshly chopped green chili is optional for some heat. I used my favorite local brand of dairy for the jarred processed cream cheese, but any jarred processed cream cheese would do.

Ingredients: serves 4

4 pita bread

1 cup dried broad beans

6-8 eggs

4 Tbsp processed cream cheese

1 chopped onion

1 chopped green chili, optional

oil, salt, pepper

Method:

Soak the beans overnight, then boil until tender, adding salt to taste after they have been cooked. Reserve lightly simmering on the side while preparing the rest. 

Toast the pita, whole, and spread a tablespoon of processed cream cheese over each one.

Scramble the eggs in some oil or butter, salt and pepper. Divide the beans over the pitas, top with the freshly scrambled egg and chopped onion and chopped chili if using. 

Serve immediately.

صحة و عافية