Leah Koenig's Toasted Pita and Scrambled Eggs (Fatoot Samneh) | Genius Recipes 

Toasty, fragrant pita and creamy scrambled eggs make this a satisfying breakfast worth remembering when there is extra pita lying about. Author Leah Koenig informed us of the origins of this recipe. Mizrahi cuisine includes a category of recipes called fatoot that are made with stale flatbread that gets ripped and repurposed into something thrifty and delicious. Yemenite Jews serve this dish of torn pita toasted in samneh (clarified butter) and scrambled with eggs on Friday mornings. GET THE RECIPE ►► f52.co/2Kc8dyU
INGREDIENTS
4 tablespoons clarified butter, ghee, or unsalted butter
2 pita breads (6 inch/15cm), ripped into small pieces
4 eggs, lightly beaten
1/4 teaspoon kosher salt, plus more as needed
Honey, for serving
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