Middle Eastern Pita Breakfast with Tomato Chutney

A hearty pita breakfast of sausage, bacon, egg and Greek yoghurt, topped with a homemade sweet-and-spicy Bengali-style tomato chutney. This guide consolidates the chutney recipe and the assembly into one complete set of steps.

Step 1 of 8

Gather your ingredients (serves 2).

FOR THE TOMATO CHUTNEY:

- 2 tbsp oil

- 1 tsp panch phoron (equal parts cumin, fennel, nigella, mustard and fenugreek seeds)

- 1 dried red chilli

- 1 bay leaf

- 1 tsp grated fresh ginger

- 1/4 tsp turmeric - 4 ripe tomatoes, chopped (or 1x 400g tin)

- 3 tbsp sugar or jaggery

- 1/2 tsp salt - Optional: handful of raisins or chopped dates

FOR THE BREAKFAST:

- 2 pita breads

- 2 sausages

- 2 rashers bacon

- 2 eggs

- 3-4 tbsp Greek yoghurt

- Olive oil for cooking

Step 2 of 8

Make the chutney base. Heat the 2 tbsp oil in a saucepan over medium heat. Add the panch phoron, dried red chilli and bay leaf. Fry for about 20 seconds until the seeds begin to splutter and smell fragrant.

Step 3 of 8

Add aromatics and tomatoes. Stir in the grated ginger and turmeric and fry for another 20 seconds. Add the chopped tomatoes, sugar, salt and optional raisins or dates. Stir well to combine.

Step 4 of 8

Simmer the chutney. Reduce the heat and simmer, stirring occasionally, for 20-30 minutes until thick and jammy. Taste and adjust the sugar and salt, then remove the bay leaf and chilli. Set aside to cool slightly.

Step 5 of 8

Cook the breakfast proteins. While the chutney simmers, cook the sausages and bacon in a lightly oiled pan over medium heat until browned and cooked through. Fry the eggs to your liking in the same pan.

Step 6 of 8

Warm the pita. Toast or warm the pita breads until soft and pliable. Split or open them ready to fill.

Step 7 of 8

Assemble. Spread a spoonful of Greek yoghurt inside each pita, layer in the sausage, bacon and egg, then top generously with the warm tomato chutney.

Step 8 of 8

Serve immediately while warm. Enjoy!