scoopable eggs

Normally for breakfast, Drew makes us fruit shakes, which is why my breakfast recipes are few to none. Today, in IRC, our conversation went as follows:

<san|ty> mux: fruit shake?
<san|ty> I could make some egg scoopable with pita bread thing if you don't
feel like shakes.
<Emerson_> how does one make an egg scoopable?
? Emerson_ has some horrible idea of eggy ice cram going through his mind

So, here is how you make eggs scoopable. It's a variation on a traditional Israeli dish (Shakshuka) that my friend Golde made for Drew and I when she was visiting. It's very spicy, but totally a great way to start off your day, or kill a hangover. :)

Ingredients:

4 large eggs

1 large onion

1 green pepper

1 large tomato

4 pieces of pita bread

1 tsp. of garlic salt

1 tbsp. of butter

1 tbsp. of virgin olive oil

1 tsp. of pepper

1 tsp. of crushed chilies

3 tbsps. of fresh parsley chopped

Heat your no-stick frying pan on medium with the olive oil and butter in it. Chop your onion, green pepper and tomato into medium sized chunks and put them into the frying pan.

This is going to need to cook for about 15 - 20 minutes, so add all of your spices and stir occasionally. You will be ready to add your eggs when it looks like tomato moosh.

Flatten out the mixture in the frying pan, and break open the eggs on the four available spaces, being careful not to break the yolks. If you break the yolks, it's not the end of the world, but it's better for sauciness and scoopability if they stay intact.

Cut up your pita bread into wedges and toss them into the oven on whichever heat for the ten minutes it will take to cook the eggs. The whole deal is done when the egg whites are cooked all the way through. The yolk will still be soft. This feeds two people a big breakfast. Eat by scooping the egg mixture onto your pita pieces.