lebanese breakfast scramble with pita chips
I have always loved huevos rancheros! I have also always adored Middle Eastern food! So, I decided to give huevos rancheros a Lebanese makeover in this lebanese breakfast scramble with pita chips. I also gave it a Jackie-approved boost of veggies, plus a kick of fun. All the ingredients are scrambled up in pan. Pops of pita chips create that fun as you rise and shine with a savory breakfast. Do enjoy it for breakfast or brunch … or whenever!
lebanese breakfast scramble with pita chips
Yield: 4 servings
Serving size: 1 1/2 cups
INGREDIENTS
- 1 1/2 tablespoons extra-virgin olive oil (divided)
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon harissa or several drops hot sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt (divided)
- 10 ounces baby red creamer potatoes, thinly sliced
- 3 scallions, thinly sliced, green and white parts separated
- 8 large organic eggs, beaten, or equivalent plant-based alternative
- 1/4 cup fresh flat-leaf parsley leaves
- 1 tablespoon finely chopped fresh mint leaves
- 6 heirloom cherry tomatoes, thinly sliced and patted dry*
- 16 whole grain pita chips
DIRECTIONS
- In a medium bowl, whisk together the 1 tablespoon of the olive oil, the lemon juice, harissa, cumin, and 1/4 teaspoon of the salt. Add the sliced potatoes and toss until fully coated with the spicy vinaigrette.
- Heat the remaining 1/2 tablespoon olive oil in a well-seasoned large cast iron or other stick-resistant skillet over medium heat. Add the coated potatoes and cook while stirring occasionally until lightly browned, about 15 minutes. Add the white part of the scallions and sauté until the scallions are fully softened, about 3 minutes. (If necessary, drizzle in a little extra olive oil if ingredients are sticking to skillet.)
- Reduce heat to low. Add the beaten eggs, green part of the scallion, parsley, mint, tomatoes, and remaining 1/4 teaspoon salt and cook while gently folding until the eggs are softly scrambled (do not overcook), about 2 minutes.
- Stir in the pita chips and serve immediately.
Per serving: 310 calories, 18g total fat, 4g saturated fat, 0g trans fat, 375mg cholesterol, 550mg sodium, 21g total carbohydrate, 3g dietary fiber, 3g sugars, 16g protein
*Instead of tomatoes, you can make this your own (and prevent food waste!) by stirring in 1/2 cup chopped cooked veggie leftovers of choice.
Tasteover Tips
- Give a traditional dish new life by giving it a non-traditional twist with worldly flair, like transforming a Mexican classic into a Middle Eastern-style entree.
- Add your own signature to the recipe—for me that’s plenty of seasonal veggies and/or herbs.
- Consider including an ingredient that adds a fun or flirty element to the dish, like pita chips.
LOVE the flavors going on in this deliciously savory breakfast. I love all of the unique flavors coming together here.
I’m so excited to hear you say that! Hope you try it sometime! 🙂
I love this unique twist! Such a fun breakfast. 🙂
So glad you think so, Karman! I love having fun with food! 🙂