Yemen-inspired pita and scrambled eggs

Crisp torn pita folded into a simple pan scramble.

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Method

2 clear steps

1
Warm olive oil over medium-low heat. Tear pita into small pieces and cook, stirring, until lightly browned and crisp.
2
Add eggs and scramble gently with the bread until fully set; egg dishes should reach 71°C. Season and serve hot.

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