Serving Size / Yield
- 2 pitas
- 1 C. shredded mozzarella cheese (4 ounces)
- 14 tsp. dried oregano
- 14 tsp. red pepper flakes
- 1 C. baby spinach (loosely packed, leaves)
- 2 eggs
- kosher salt
- black pepper (freshly ground)
- 1 Tbsp. grated parmesan cheese (finely)
Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and place it under the broiler while the oven is heating.
Meanwhile, place the pitas on a work surface and sprinkle with the mozzarella, oregano, and red pepper flakes. Arrange the spinach over the cheese, leaving a small nest about 1 1/2 inches wide in the center of each pita.
When the oven is ready, remove the baking sheet and place the pitas on it. Crack 1 egg into the nest of each pita and season it with salt and pepper.
Broil until the egg whites are set, about 6 to 7 minutes (the yolks will still be runny).
Remove the baking sheet from the oven and transfer the pitas to a cutting board. Sprinkle with the Parmesan, cut each pita into 4 wedges, and serve immediately.