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September 2010 Issue
Middle Eastern Breakfast Sandwiches
by Ronda L. Halpin
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I really love Middle Eastern food. One of my favorite sandwiches is a pita filled with falafel, tomato, hummus and other great things. So I wondered how I would convert the essence of such a sandwich into breakfast fare. The result is this month's recipe. Feel free to tweak it as you desire, but I'm rather fond of the result. You could add various meats to it, but given how fantastic the tomatoes are this time of the year, I'd rather favor the sweet, juicy slices of that to any kind of meat or the like.

I served this sandwich with a small cup of strained plain yogurt - to make it thicker - that was drizzled with cinnamon, honey, chopped dates and pistachios. All that was needed to complete the meal was a cup of strong coffee, which my French press provided. Mmmm, breakfast. Enjoy!


Middle Eastern Breakfast Sandwiches

  • 3 T. hummus
  • 8 finely chopped kalamata olives
  • 1 clove garlic - minced
  • 1 T. olive oil
  • 2 eggs
  • 1/4 tsp. ground cumin
  • 1/4 tsp. garlic salt
  • Pinch freshly ground black pepper
  • 2 pita pocket breads
  • 1 small tomato - sliced thinly
  • 1/4 c. crumbled feta cheese
In a small bowl, combine the hummus, olives and garlic. Mix well to combine and set aside.

Heat the olive oil over medium heat in a skillet. Carefully crack the eggs into the skillet, taking care not to break the yolks. Sprinkle the eggs with the cumin, garlic salt and black pepper. Cook the eggs for one minute per side or until the yolks are nearly set.

Place one egg and spread half the hummus mixture into each of the pita pocket breads. Add sliced tomato and crumbled feta and serve immediately.

  • Yields: 2 servings
  • Preparation Time: 15 minutes

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