Heat olive oil in a nonstick pan over medium heat until it shimmers slightly

Crack the eggs into the pan, spacing them apart, and let them cook undisturbed until the whites begin to turn opaque

Cover the pan briefly to help the whites set while keeping the yolks soft and slightly runny

Continue cooking until the edges turn lightly crisp and golden while the centers remain tender

Sprinkle the remaining seasoning over the eggs for a warm, herby aroma

Warm the pita halves slightly until soft and pliable

Gently place one egg inside each pita half, letting the yolk sit centered

Spoon the tomato and cucumber mixture over the eggs, allowing the juices to soak slightly into the bread

Serve immediately while warm and fresh