Pita Pockets with Zucchini & Egg
Hummus, Israeli Salad & Harissa Garlic Sauce
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Eggs
(Contains Eggs)
1 unit
Persian Cucumber
1 unit
Roma Tomato
1 unit
Shallot
1 unit
Lemon
1 clove
Garlic
1 unit
Zucchini
4 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Harissa Powder
2 unit
Whole Wheat Pitas
(Contains Wheat)
4 tablespoon
Hummus
(Contains Sesame)
1 teaspoon
Hot Sauce
Not included in your delivery
Pepper
Salt
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• Meanwhile, halve pitas crosswise to create pockets. Wrap in damp paper towels and microwave until warm and pliable, 30 seconds.
• 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.