Egg Tomato & Feta Breakfast Pita

Description

1. Combine ¼ cup each cucumber and tomato, 1 tablespoon feta and ½ teaspoon za’atar in a small bowl; toss to coat.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Break 2 eggs, one at a time, into the skillet. Cover and cook until the whites are set, about 2 minutes. Uncover and cook until the whites are completely set and the edges are crisp, about 2 minutes 30 seconds. Sprinkle the eggs with the remaining ¼ teaspoon za’atar; place each inside a pita half. Divide the cucumber-tomato mixture between the pitas.