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This Egg, Bean, And Cheese Pita Pizza Is Better Than A Burrito

Much prettier, too. This is one of five super quick dinners you can make from one afternoon of cooking.

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Lauren Zaser / Alice Mongkongllite / BuzzFeed

1. Put four large pitas on two baking sheets. Spread warm efried beans over each pita.

Try and spread it so that the edges of the beans form a wall. This way, the egg won't get everywhere when you crack it into the middle.
Lauren Zaser / BuzzFeed

Try and spread it so that the edges of the beans form a wall. This way, the egg won't get everywhere when you crack it into the middle.

2. Sprinkle on some cheese

Lauren Zaser / BuzzFeed

3. Lay cooked zucchini slices around the pitas.

Lauren Zaser / BuzzFeed

4. Do the same with roasted red pepper slices

Lauren Zaser / BuzzFeed

5. Crack an egg into the middle of each pita.

Lauren Zaser / BuzzFeed

6. Top with EVEN MORE cheese.

Obvs.
Lauren Zaser / BuzzFeed

Obvs.

7. Bake in a 425°F oven until the egg whites are opaque and cooked through but the yolks are still a little soft, about 12 minutes.

Lauren Zaser / BuzzFeed
Lauren Zaser / BuzzFeed

Baked Egg, Bean, and Cheese Pita Pizzas

Makes 4 pita pizzas

Recipe by Christine Byrne

For this recipe, you'll need one-third of the roasted peppers and one-third of the roasted zucchini that you made ahead of time.

INGREDIENTS

1 16-ounce can refried beans

4 large (at least 6-inch) pita pockets

⅔ cup sliced, roasted bell peppers

1 cup roasted zucchini slices

4 ounces cheddar cheese, grated

4 eggs

¼ cup cilantro leaves, coarsely chopped

Salsa, to serve

PREPARATION

Heat the refried beans. In the microwave: Microwave the refried beans on high until heated through, 1-2 minutes. On the stovetop: Heat the refried beans in a small saucepan over medium heat, stirring often, until heated through, 1-2 minutes.

Preheat the oven to 425°F and line two large, rimmed baking sheets with parchment paper. Place two pitas on each baking sheet, then spread each of the 4 pitas with refried beans, creating an indent in the middle to drop the egg into. Divide the carrots and zucchini among the pitas, laying them on top of the beans near the outer edges. Sprinkle half the cheese over the pitas, crack one egg into the center of each pita, and top with the rest of the cheese.

Bake in the preheated oven until the egg white is cooked through but the yolk is still slightly soft, about 12 minutes. Garnish with chopped cilantro and serve with salsa.

This recipe is part of a series of five dinners that you can make from a single afternoon of prep. Find all five dinners, along with a grocery list and prep instructions, here.

MONDAY: Easy Slow Cooker Pork Rice BowlTUESDAY: Pork and Veggie Pita Wraps with Smashed AvocadoWEDNESDAY: Vegetable Fried RiceTHURSDAY: Shredded Pork and Vegetable HashFRIDAY: Baked Egg, Bean, and Cheese Pita PIzzas
Lauren Zaser / Alice Mongkongllite / BuzzFeed

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