Pitaquiles

The Israeli version of chilaquiles! So good and a great way to use up your old pitas noooo

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°

Step 2

Stack the pitas. Then using a sharp knife, slice them in half through the middle. Then slice the halves into 1/2 inch thick strips crosswise.

Step 3

In a large bowl, whisk together olive oil, zataar, salt and pepper. Add pita slices and toss to coat. Arrange them on a baking tray and set aside

Step 4

Place the tomatoes, onion wedges, garlic, and jalapeño on a large dimmed baking sheet. Toss with olive oil and season generously with salt and pepper.

Step 5

Roast for 15-20 minutes or until the tomatoes have begun to burst but have not burned

Step 6

During the last 6-7 minutes of roasting, add the baking sheet with the pita strips into the oven to toast. Stir midway

Step 7

Place the tomato mixture in a blender and add lemon juice. Blend until smooth

Step 8

Pour the sauce into a large skillet and warm over medium heat until bubbling. 2-3 minutes. Drop in the pita strips and shake the skillet. Warm the mixture for 3-4 minutes.

Step 9

While the mixture is warming, cook the eggs sunny-side-up in a separate pan. Add the eggs into she skillet with the tomato sauce and pita.

Step 10

Top with feta and cilantro