Egg Sandwiches with Red Peppers and Tahini

Make your microbiome happy first thing in the morning – these sandwiches are brimming with probiotics from kefir and prebiotics from yellow onion and chives. If making them in advance, keep the eggs, sauce and pita separate and assemble before eating.

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Prep Time
20 min
20 min


  • 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.

Nutrition Information

  • Serving Size 1 sandwich
  • Calories 277
  • Carbohydrate Content 24 g
  • Cholesterol Content 281 mg
  • Fat Content 13 g
  • Fiber Content 4 g
  • Protein Content 18 g
  • Sodium Content 560 mg
  • Sugar Content 5 g
  • Polyunsaturated Fat Content 3 g

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