Scrambled Egg and Tomato Pita

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 4 tablespoons butter, divided
• 2 shallots, finely chopped
• 12 eggs, beaten
• 2 tablespoons finely chopped chives
• Kosher salt and freshly ground black pepper
• 4 pitas, split open
• 2 tomatoes, thinly sliced

Procedures

1. Melt 2 tablespoons butter in a non-stick skillet over medium low heat. Add shallots and cook, stirring, until soft, about 4 minutes. Reduce heat to low and add remaining butter and eggs. Cook, stirring constantly until eggs have set but are still creamy, about 10 minutes. Stir in chives and season with salt and pepper. Immediately remove from skillet.
   
2. Divide eggs between the pockets of each pita, then top the eggs with thinly sliced tomatoes. Serve immediately.

Make-Ahead Bulgur Pita Pockets with Spiced Chickpeas, Carrots, and Tahini

Ingredients

serves Serves 2, active time 15 minutes, total time 15 minutes

• Kosher salt
• 1/2 cup bulgur wheat
• 1 1/2 tablespoons olive oil
• 1 large carrot, grated on the large holes of a box grater (about 1 cup)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 teaspoons ground coriander
• 2 teaspoons smoked or sweet paprika
• 1 1/2 tablespoons tahini
• 2 tablespoons plus 1 teaspoon very hot water
• 2 tablespoons juice from 1 lemon
• 1/2 cup fresh parsley leaves, roughly chopped
• 2 pitas with pockets, halved

Procedures

1. Bring 1 cup water and 1/2 teaspoon salt to boil in saucepan. Add bulgur, return to boil, and simmer until liquid is absorbed, about 5 minutes. Let sit off heat for 5 minutes; fluff with fork. Meanwhile, heat olive oil in large skillet pan over medium heat until shimmering. Add carrots and chickpeas to pan; stir in coriander and paprika. Mix to coat and cook over medium-low heat until fragrant and carrots are softened, about 3 minutes. Transfer to bowl and stir in bulgur. Season to taste with salt.
   
2. Whisk together tahini, hot water, and 1 1/2 teaspoons lemon juice until very smooth. Stir into chickpeas and bulgur to coat. Pour in remaining lemon juice and fold in parsley. Season to taste with salt. Serve immediately, or let cool slightly then refrigerate. Reheat the next day in microwave, covered with damp paper towel, before stuffing into pita halves, or stuff into pitas once cooled and refrigerate until ready to eat at room temperature or cold.