Toasty, fragrant pita and creamy scrambled eggs make this a satisfying breakfast worth remembering when there is extra pita lying about. Author Leah Koenig informed us of the origins of this recipe. Mizrahi cuisine includes a category of recipes called fatoot that are made with stale flatbread that gets ripped and repurposed into something thrifty and delicious. Yemenite Jews serve this dish of torn pita toasted in samneh (clarified butter) and scrambled with eggs on Friday mornings. GET THE RECIPE ►► https://f52.co/2Kc8dyUINGREDIENTS4 tablespoons clarified butter, ghee, or unsalted butter2 pita breads (6 inch/15cm), ripped into small pieces4 eggs, lightly beaten1/4 teaspoon kosher salt, plus more as neededHoney, for servingSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
