Avocado Toast on a Mini Pita with Spicy Harissa!

Avocado Toast on Pita with Harissa

The American in me loves brunch’s newest craze, the avocado toast, and the Middle Eastern in me thought why don’t I switch the toast for pita bread and add spicy harissa on top? The result is this thing of beauty you see here!

Avocado Toast on a Mini Pita with Spicy Harissa!Avocado Toast on a Mini Pita with Spicy Harissa!

One toasted mini pita, lemony avocado, arugula, a perfectly poached egg and some heat to top it all off make this fusion brunch avocado toast recipe so amazing!

Avocado Pita Toast with Harissa
Prep time
Cook time
Total time
Recipe type: Brunch
Cuisine: Israeli
Serves: 2
  • 2 mini pitas
  • 1 avocado
  • ½ cup of arugula
  • 2 egg
  • ½ a lemon
  • sliced jalapeno (optional)
  • 2 teaspoons harissa
  • 1 teaspoon vinegar
  1. To poach the egg, bring water to a boil in a small sauce pan and add vinegar.
  2. Take a spoon and swirl the water in the pot before cracking the egg into it to create a whirlpool that will keep the white in place.
  3. Turn the heat off and cover for 5 minutes.
  4. Remove the eggs very gently with a slotted spoon after 5 minutes.
  5. Toast the mini pitas, slice the avocado and place on top.
  6. Squeeze ½ a lemon on each pita with avocado.
  7. Sprinkle sea salt over the avocado and top with arugula.
  8. Gently place the poached egg over that and a teaspoon of harissa. Sliced jalapeño can be added depending on how much heat you can take 🙂



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