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Fried Egg Pitas with Arugula

kept byRoxnSox
recipe byfinecooking.com
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Ingredients: 

2 white or whole wheat pitas, halved crosswise
2 Tbs. extra-virgin olive oil; more for drizzling
4 large eggs
1/4 cup tapenade, store-bought or homemade
1 lightly packed cup baby arugula (about 3/4 oz.)
Kosher salt and freshly ground black pepper


 

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