Egg Sandwiches with Red Peppers and Tahini


  • 3 large eggs + 4 egg whites

  • ¼ tsp each sea salt and ground black pepper

  • 2 tbsp plain whole-milk kefir

  • ½ tbsp fresh lemon juice

  • ½ tbsp tahini paste

  • ½ tbsp chopped fresh chives + additional for garnish

  • 1 tsp olive oil

  • ¼ cup chopped yellow onion

  • ½ cup each chopped red and green bell pepper

  • 1 6-inch whole-grain pocket-style pita, halved


  1. In a small bowl, whisk together eggs, egg whites, salt and pepper. In a separate bowl, combine kefir, lemon juice, tahini and chives. Set bowls side.

  2. In a large skillet on medium-high, heat oil. Add onion and cook, stirring often, until soft, 2 to 3 minutes. Add red and green peppers and continue cooking, stirring often, until peppers soften, 4 minutes more.

  3. Reduce heat to medium-low and add egg mixture. Cook, stirring often, until eggs are set, 4 to 5 minutes. (TIP: Remove from heat when eggs are slightly wet, as residual heat from the pan will continue to cook eggs.)

  4. Divide egg mixture among pita halves; drizzle with tahini mixture. Garnish with additional chives.