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lebanese breakfast scramble with pita chips

by Jackie Newgent  |  August 21, 2017  |  4 Comments

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. 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 the fun. It’s a perfect fit for this month’s Recipe Redux theme: “Rise and Shine with a Savory Breakfast.” Do enjoy it for breakfast or brunch … or whenever!

Calories saved: 144

Why it’s better for you? More veggie goodness!

lebanese breakfast scramble with pita chips

lebanese breakfast scramble with pita chips

Yield: 4 servings

Serving size: 1 1/2 cups



  • 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
  • 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



  1. 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.
  2. 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.)
  3. 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.
  4. 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.


The “Before” Version

Loosely inspired by Huevos Rancheros

Per serving: 454 calories, 32g total fat, 0g trans fat, 5g dietary fiber, 16g protein


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.



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