So, eggs. Aren’t they freakin’ awesome? King of breakfast, obviously. But, they are super handy for creating filling vegetarian mains for dinner too! This is one of my favorite vegetarian dinners. It’s hearty and full of complimenting textures and flavors.
I used the mini “pitettes” instead of regular pita bread, but you could simply tear regular pita or flatbread. Any variety of mushrooms and fresh herbs work here too, so experiment with what you prefer or have on hand.
- 7 oz. bag mini “pitettes” whole wheat pita breads, cut or torn into halves (or tear regular pita/flatbread)
- Olive oil
- Fresh herbs (oregano, rosemary, or basil are good choices)
- 2 cloves garlic, minced
- 1/2 small red onion, chopped finely
- 1 pound mushrooms, washed and patted dry
- Red-pepper flakes
- 1/4 cup dry white wine
- 4 large eggs
- Preheat oven to 425 degrees. Toss pita bread with olive oil, S/P, and fresh herbs on a large rimmed baking sheet. Place in oven and toast for about 5 minutes until golden and crispy.
- Meanwhile, heat a splash of olive oil in a large ovenproof skillet set over medium heat. Add the garlic and onion, cook a few minutes until fragrant. Add the mushrooms, stirring occasionally, until tender and golden brown, about 10 minutes. Season with S/P and red-pepper flakes. Add the wine, scraping up browned bits. Stir in the pita and more fresh herbs; remove from heat.
- Make 4 shallow wells in the mushroom/pita mixture and add 1 egg to each well. (I suggest cracking the eggs in a bowl first in case you get shells). Transfer to the oven and cook until egg whites have just set, about 6 minutes. Serve immediately. Garnish with more fresh herbs, red-pepper flakes, and a dash of S/P.