Pitaquiles recipe: delicious twists on traditional nachos

Ingredients for Pitaquiles

• 3 pitas, uncut

• 75 ml extra-virgin olive oil

• 15 g za’atar spice blend, plus more for sprinkling

• kosher salt and freshly ground black pepper, to taste

• 600 g yellow or orange cherry tomatoes

• 1 medium onion, sliced into thin wedges

• 5 garlic cloves, minced

• 1 large whole jalapeño, plus more thinly sliced, for garnish

• 15 ml freshly squeezed lemon or lime juice

• 4 large eggs

• 60 g crumbled feta cheese

• 60 ml labneh or Greek yogurt

• 30 g chopped fresh coriander

For serving:

How to make Pitaquiles

1. Preheat the oven to 220°C (fan) / 230°C (conventional).

2. Stack the pitas and, using a sharp or serrated knife, slice them in half through the middle, then cut the halves into 1.5 cm strips crosswise.

3. In a large bowl, whisk together 60 ml of olive oil and the za’atar, then season with salt and black pepper to taste.

4. Add the pita strips to the bowl and toss to coat them evenly.

5. Arrange the coated pita strips on a rimmed baking tray and set aside.

6. Place the tomatoes, onion wedges, garlic, and jalapeño on another large rimmed baking tray. Toss with the remaining 30 ml of olive oil and season generously with salt and black pepper.

7. Roast the vegetables in the oven for 15–20 minutes, until the garlic cloves are softened and golden but not burned, and some of the tomatoes have burst.

8. During the last 6–7 minutes of roasting, add the tray with the pita strips to the oven and toast, stirring once midway through.

9. Remove both trays from the oven and allow to cool slightly.

10. Place the cooled tomato mixture in a blender and add the lemon juice. Blend until smooth, then season with salt and black pepper to taste.

11. Transfer the sauce to a 25 cm frying pan and warm over medium heat until bubbling, about 2–3 minutes.

12. Drop in the pita strips and shake the frying pan gently. Warm the mixture for 3–4 minutes.

13. While the mixture is warming, cook the eggs sunny-side-up in a separate pan.

14. Add the cooked eggs to the frying pan with the tomato sauce and pita, then top with crumbled feta and dabs of labaneh.

15. Garnish with fresh cilantro and slices of jalapeño before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.