In Israel, a bakery with a wood burning clay oven is know as a taboon. They are famous for light and fluffy flat breads such as pita, laffa and bagles baked with a variety of cheeses, herbs and spices and served with vegetable salads and spreads. I don’t have a wood burning clay oven, but I was fortunate enough to have my mother-in-law, Rachel teach me how to create a taboon special, Baked Egg Pita with Zaatar. This dish is great as a hearty snack or sufficient enough for a meal when served with salad and fries.
Baked Egg Pita with Zaatar
- 1 pita
- 1 egg
- olive oil for drizzling
- 1 t. zaatar
- salt & pepper
- Preheat oven to 300F.
- Create a hole in the top side of the pita leaving a ¾ in boarder.
- Place the pita on a baking sheet lined with foil or parchment paper.
- Brush the top half of the pita inside and out with olive oil, sprinkle with half of the zaatar.
- Crack the egg into a small dish or cup and check for blood spots. Carefully pour the egg into the center hole of the pita.
- Sprinkle the remaining zaatar on top of the egg. Sprinkle with salt and pepper.
- Bake in for 8-10 minutes.
- Be sure to watch carefully that the pita doesn’t burn around the edges. If it does start to burn before the egg is cooked, lightly over with foil. Do not broil.