I recently discovered a South Indian-inspired eggplant spread made here in Washington, D.C. It’s perfect with eggs, pita bread, tortilla chips or toast — but my new favorite way to use it is as a sauce for breakfast pita pizzas! The spread is by Sasya Foods, a locally-based company making vegan and gluten free spreads that also happen to reduce food waste. Check out their newly-launched online store (use discount code ME15 for 15% off!!), and see my other recent recipe using their cilantro spread.

Ingredients:

• 2 eggs
• A few spoonfuls of eggplant spread, like this one by Sasya Foods
• 2 pieces of pita bread
• 1/2 cup shredded cheese (I used mozzarella)
• 2 cups of spinach
• 1/4 large tomato
• Optional: crushed red pepper (just enough to sprinkle on top)

Estim. Prep & Cooking Time: 20 mins.

Steps:

• Heat oven to a broil. Line a baking sheet with aluminum foil and place it in the oven while it’s heating.
• Place pitas on a cutting board. Smear a layer of eggplant spread over each.
• Sprinkle shredded cheese evenly over both pitas.
• Arrange a handful of spinach on each pita in a wreath-shape, leaving a small hole about 1-2 inches in diameter in the center for each egg.
• Dice tomato, and evenly place over the spinach.
• I happened to have olive oil in spray form, so I spritzed a little on top at this point. Not necessary, but it helps the spinach wilt more.
• Once oven is heated, remove baking sheet, and transfer pitas from the cutting board to the baking sheet.
• Press down on the center of each pita with a spoon to create a slight well for the egg. Crack an egg into each, and season as desired.
• Broil for 7-8 minutes – until the egg whites are set but the yolks are still runny.
• Remove pitas from the oven, cut each into 4 yolky slices, take pictures of your creation, and tag me!

This recipe drew inspiration from Chowhound and Sasya Foods.