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
This simple Israeli comfort food can be but together in minutes. Serve with Israeli vegetable salad to round out the meal.
Ingredients
- 1 pita
- 1 egg
- olive oil for drizzling
- 1 t. zaatar
- salt & pepper
Instructions
- 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.
Notes
You can also bake the pita and egg in a toaster oven. Just be sure to preheat the toaster oven an check for doneness depending on your toaster’s temperature.