Mushrooms with Toasted Pita and Baked Eggs

Mushrooms with Toasted Pita and Baked Eggs

Quick & Dirty Kitchen

So, eggs. Aren’t they freakin’ awesome? King of breakfast, obviously. But, they are super handy for creating filling vegetarian mains for dinner too! This is one of my favorite vegetarian dinners. It’s hearty and full of complimenting textures and flavors.

I used the mini “pitettes” instead of regular pita bread, but you could simply tear regular pita or flatbread. Any variety of mushrooms and fresh herbs work here too, so experiment with what you prefer or have on hand.


  • 7 oz. bag mini "pitettes" whole wheat pita breads, cut or torn into halves (or tear regular pita/flatbread)
  • Olive oil
  • S/P
  • Fresh herbs (oregano, rosemary, or basil are good choices)
  • 2 cloves garlic, minced
  • ½ small red onion, chopped finely
  • 1 pound mushrooms, washed and patted dry
  • Red-pepper flakes
  • ¼ cup dry white wine
  • 4 large eggs
Read the whole recipe on Quick and Dirty in the Kitchen