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Pita Pockets with Zucchini & Egg

Pita Pockets with Zucchini & Egg

Hummus, Israeli Salad & Harissa Garlic Sauce

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We never met a bread we didn’t like, but we have a special spot in our hearts for pita. It’s light, fluffy, chewy, and holds pretty much anything you put in its roomy pockets—so if you’re going to make a pita sandwich, it better be fully loaded. This one’s got it all: slices of boiled egg, tender sautéed zucchini, creamy hummus, and crunchy Israeli salad. Add a drizzle of garlic harissa sauce, plus hot sauce if you want to amp up the heat, then dig into one truly superb sandwich.

Tags:VeggieSpicyCalorie SmartQuick
Allergens:EggsMilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Eggs

(ContainsEggs)

1 unit

Persian Cucumber

1 unit

Roma Tomato

1 unit

Shallot

1 unit

Lemon

1 clove

Garlic

1 unit

Zucchini

4 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Harissa Powder

2 unit

Whole Wheat Pitas

(ContainsWheat)

4 tablespoon

Hummus

1 teaspoon

Hot Sauce

Not included in your delivery

Pepper

Salt

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2092 kJ
Calories500 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate58 g
Sugar10 g
Dietary Fiber10 g
Protein19 g
Cholesterol205 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Strainer
Medium Bowl
Small Bowl
Large Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Place eggs* in a small pot and add enough water to cover. Bring to a boil, then immediately cover and turn off heat. Let stand 11 minutes, then carefully drain. • Run under cold water until cool to the touch. Peel and slice eggs into rounds.

2

• While eggs cook, wash and dry all produce. • Dice cucumber and tomato into ½-inch pieces. Halve and peel shallot; thinly slice one half. Quarter lemon. Peel and finely chop or grate garlic. Trim and slice zucchini crosswise into ½-inch-thick rounds. • 4 SERVINGS: Thinly slice whole shallot.

3

• In a medium bowl, combine cucumber, tomato, sliced shallot, juice from half the lemon, and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine sour cream, ¼ tsp harissa powder (you’ll use more in the next step), and a pinch of garlic. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and add more garlic if desired. Season with salt and pepper. • 4 SERVINGS: Use ½ tsp harissa powder.

4

• In a large bowl, toss zucchini with a large drizzle of olive oil, 1 tsp harissa powder (be sure to measure), salt, and pepper. • Heat a large pan over medium-high heat. Add zucchini and cook until browned and tender, 2-3 minutes per side. • 4 SERVINGS: Use 2 tsp harissa powder.

5

• Meanwhile, halve pitas crosswise to create pockets. Wrap in damp paper towels and microwave until warm and pliable, 30 seconds.

6

• Spread insides of pita pockets with hummus, then fill with zucchini, eggs, a bit of salad, and harissa sauce. Drizzle with hot sauce if desired. Divide pita pockets between plates and serve with remaining lemon wedges and salad on the side.