Prep time 10 mins

Cook time 15 mins


1 Tbsp. olive oil

1 cup diced red bell pepper

1 cup diced onion

3 cloves garlic, minced

1/2 tsp. smoked paprika

1/2 tsp. cumin

1/2 tsp. dried oregano

1/4 tsp. ground black pepper

1/4 tsp. red pepper flakes

1 can (28 oz.) Contadina® Crushed Tomatoes

1 can (14.5 oz.) Del Monte® Cut Green Beans, well drained

6 large eggs

1/2 cup crumbled feta cheese

1 to 2 Tbsp. fresh chopped parsley, optional

4 to 6 pita rounds, for serving

1 1/2 cups baby arugula, for serving


  1. Arrange a rack in the top third of the oven and heat to broil. Heat 1 Tbsp. oil in a large skillet over medium heat. Add red bell pepper, onion and minced garlic and cook 5 to 6 minutes until softened. Add paprika, cumin, oregano, black pepper and red pepper flakes; cook 1 minute. Stir in tomatoes and green beans; bring to a full simmer and cook 5 minutes to thicken slightly.

  2. Crack 1 egg into a small bowl. Using a wooden spoon, push aside some of the tomato mixture in the center of the pan to create an indentation (it will not hold, and that's okay), and immediately slip the egg into the indentation. Repeat with the remaining eggs around the center egg, spacing the yolks about 3 inches apart. Cover and cook until the whites are just set, 5 to 7 minutes for runny yolks (cook longer for set yolks). Sprinkle with feta and parsley, if desired.

  3. Meanwhile, place pita on a baking sheet and broil 1 to 2 minutes until toasted and golden brown. To serve, top pita with some arugula, an egg or two and sauce.

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