Thursday, November 11, 2010

Mediterranean "Pizza" I'm performing a little experiment in the month of November. We have too much "stuff" in the pantry, in the freezer (all three of them) and in the cupboards. Therefore, I am not setting foot in a grocery store all month. (Don't worry...I have plenty of Thanksgiving/holiday recipes already tested to post.)

Here's something I came up with last night. Armed with leftover pita bread from the Halloween party, a bunch of spinach about to go south, and a recipe inspiration from Real Simple, this was dinner.

Mediterranean "Pizza"
Serves two.

Two whole pita breads. (I used whole wheat.)
2 tablespoons olive oil
1/2 medium onion, halved crosswise and thinly sliced
1 tablespoon minced garlic
1 teaspoon paprika
1/2 tablespoon dried oregano
Ground pepper and kosher salt
1 pound baby spinach
2-3 jarred roasted red peppers, roughly chopped
1/2 cup feta, crumbled
2 eggs

In a large sauté pan or wok, heat the olive oil over medium-high heat. Add the onions until translucent and just starting to color, 4 to 6 minutes. Add the garlic, paprika, oregano, pepper and salt and stir to combine. Cook, stirring constantly for 30 seconds. Add the spinach and cook until wilted, stirring often, 3-4 minutes. Add the roasted red peppers and cook, stirring constantly, until heated through. Remove from heat and set aside.

In a shallow baking dish, place the pita bread halves. Mound the spinach on top, making a well in the center. Sprinkle the feta on top. Crack an egg into each of the wells. Bake in a preheated 425° oven until the eggs are set, 11-13 minutes.

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