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| | Piperade in Pita
6 round individual pita breads
4 tablespoons of vegetable or olive oil
3 medium onions, thinly sliced
3 medium tomatoes, peeled, seeded, and chopped
2 cloves of garlic, crushed
1 1/2 teaspoons of marjoram leaves
1 1/2 teaspoons of salt
1/2 teaspoon of freshly ground black pepper
1 green pepper, seeded and chopped
9 eggs, lightly beaten
Preheat oven to 350ºF. Place pita breads on baking sheet and bake about 2 minutes or until heated through. In large skillet, heat oil; add onion and sauté, stirring until soft but not brown. Add tomato, garlic, marjoram, salt, and pepper and cook for 15 minutes or until thick and pulpy; add the green pepper and cook 5 minutes more. Add the eggs and cook, stirring slowly until cooked as well as you like for scrambled eggs. Add salt and pepper to taste. Slit the tops of breads, spoon the hot mixture into the breads; wrap each in foil to carry. Serves 6.
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