Chorizo and egg pita pies
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|1 dash||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|½ cup||Sundried tomatoes|
|½ cup||Pitted black olives|
- Heat oven to 180 degC or 160 degC fan bake. Spray six Texas muffin tins with olive oil. Split the pita breads in half so you have six discs in all.
- Bunch up a pita-bread half and use to line a muffin hole to form a basket (press pita into the tin as if the bread were pastry). Repeat with the remaining pita-bread halves.
- Break one egg into each pita basket and season with salt and pepper. Scatter each with some sliced chorizo, sundried tomatoes and olives.
- Bake for 30 to 40 minutes or until each pie is just set and the pita is golden brown. Cover with a sheet of foil towards the end of cooking time to prevent the pita bread from over-browning, if necessary.