Healthy egg recipe for 2 people, takes only 20 mins; recipe has aubergine, olive oil, harissa, egg, red wine vinegar, agave nectar, beetroot, carrot, red onion, greek yogurt, dill, garlic clove and pitta bread.
Egg & veggie pittas
Course: Healthy egg
Servings
2
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 garlic clove, crushed
- Olive Oil: 1 1/2 tbsp olive oil
- Red Onion: 1/2 small red onion, very finely sliced
- Egg: 2 eggs
- Carrot: 1 large carrot, peeled and julienned
- Beetroot: 1 raw beetroot, grated
- Dill: 1 tbsp chopped dill
- Greek Yogurt: 4 tbsp 0% fat Greek yogurt
- Aubergine: 1 aubergine, cut into thick rounds
- Pitta Bread: 2 wholemeal pitta breads
- Harissa: 1 tbsp harissa
- Red Wine Vinegar: 1 tbsp red wine vinegar
- Agave Nectar: 2 tsp agave nectar or golden caster sugar
Directions
- 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.
