This is a classic weeknight dinner recipe. We are lacto-ovo vegetarians and love our eggs. I've always made egg bhurji but never really thought about mixing mediterranean bread with Indian style cooked eggs until I happened upon Oroweat pocket thins in the grocery store. (No, I'm not being paid to promote them here.) Anyway, there's nothing fancy about this recipe, it's just a glorified kathi roll (if you've ever had those) and the pocket thins are a fair substitute for roti or regular bread.

Ingredients :

1. Eggs - 4

2. Onions - 1/2 (chopped)

3. Bell pepper - 1/2 (chopped)

4. Tomatoes - 2 (chopped)

5. Tandoori masala - 2 tsp (optional)

6. Cilantro - 1/2 cup

7. Salt to taste

8. Lemon - 1/2 (optional)

9. Oil - 2 tbsp

10. Green chillies - 1 (chopped)

Procedure :

1. Saute some onions and green chillies in oil until the onions become translucent. Add tomatoes and tandoori masala and continue to cook until everything becomes a mush and you can see the oil separate (about 7-10 mins).

2. Add bell pepper and salt at this stage. If you don't have tandoori masala, you could just use some red chilli powder and turmeric. (Sometimes I don't like to overwhelm the palate with masala so I just use salt and pepper for eggs.)

3. Move the cooked veggies into a corner of the pan. Whisk the eggs and throw them onto the pan making sure you don't mix with the onions and tomatoes right away. Let the eggs cook separately on one side of the pan. Scramble the eggs and when it is semi-solid, start mixing everything together.

4. Saute everything for a few minutes until desired texture (we like it dry).

5. Assemble the pita pocket with a mixture of some raw onions, raw tomatoes, cilantro, a squeeze of lemon and the egg mixture.