Crispy Gyro Breakfast Pita with Soft Eggs and Spicy Yogurt

By Sprig Originals ✓ · cooked up in Sprig

Store-bought gyro slices get shatter-crisp edges in a hot skillet, then fold into soft-scrambled eggs with melting cheddar. Piled into a warm pita with avocado and a garlicky harissa yogurt, it's a 25-minute breakfast sandwich that tastes like a late-night gyro shop and a diner egg plate had a very good idea.

Ingredients

• 1/2 cup whole-milk Greek yogurt
• 1 tablespoon harissa paste (or 2 tsp sriracha)
• 1 small clove garlic, grated
• 2 teaspoons fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon kosher salt

• 8 oz cooked gyro meat, thinly sliced (beef-and-lamb cone slices from the freezer case)
• 1 teaspoon olive oil
• 1/4 teaspoon dried oregano
• 4 large eggs
• 2 tablespoons whole milk
• 1/4 teaspoon kosher salt
• 1 tablespoon unsalted butter
• 3/4 cup sharp cheddar, coarsely grated

• 2 large thick pocket pitas or soft brioche buns
• 1 medium ripe avocado
• 1/4 small red onion, sliced paper-thin
• 1/2 cup shredded romaine or baby arugula
• 1 small Roma tomato, thinly sliced
• Flaky salt and black pepper

Instructions

1. Make the sauce first: stir the Greek yogurt, harissa, grated garlic, lemon juice, dill, and 1/4 tsp salt together in a small bowl. Taste and add more harissa if you want real heat. Refrigerate while you cook — it thickens and the garlic mellows.
2. Soak the sliced red onion in cold water for 10 minutes, then drain well and pat dry. This takes the harsh bite out so it doesn't bully the eggs.
3. Heat a 10-inch nonstick or cast-iron skillet over medium-high. Add the olive oil, then spread the gyro slices in a single layer — work in two batches rather than crowding. Cook undisturbed 2 to 3 minutes until the undersides are deeply browned and crisp at the edges, flip, and cook 1 to 2 minutes more. Sprinkle with the oregano, transfer to a plate, and cover loosely with foil.
4. Warm the pitas: wipe the skillet, set it over medium heat, and toast each pita 45 seconds per side until pliable and lightly blistered. If using buns, toast the cut sides in the gyro fat until golden. Wrap in a clean towel to stay soft.
5. Whisk the eggs, milk, and 1/4 tsp salt in a bowl for a full 20 seconds, until completely uniform and slightly frothy.
6. Wipe the skillet again and set it over medium-low heat. Melt the butter, swirl to coat, then pour in the eggs. Let them sit 20 seconds, then push them slowly from the edges toward the center with a silicone spatula, pausing between strokes. After about 2 minutes you'll have large, glossy, barely-set curds.
7. With the eggs still visibly wet, scatter the cheddar over the top and fold in about two-thirds of the crisped gyro meat. Cook 30 to 45 seconds more, just until the cheese melts into strands, then pull the pan off the heat immediately — residual heat finishes them.
8. Mash the avocado roughly with a fork, season with a pinch of flaky salt and a squeeze of lemon, and spread it inside each pita pocket (or on the bottom bun).
9. Spoon a generous layer of spicy yogurt over the avocado, then pile in the egg-and-gyro mixture. Top with the reserved crisp gyro slices, tomato, drained red onion, and greens. Finish with black pepper and another drizzle of yogurt sauce, and eat immediately while the cheese is still stretchy.

Chef's tips

Nutrition (per serving, estimated)

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