Step 1
Heat 2 tbsp (30 mL) oil in skillet set over medium heat; cook beans, 1 tomato, onion, garlic, cumin, paprika, coriander, salt and pepper for 3 to 5 minutes or until onion is slightly softened. Stir in 1/2 cup (125 mL) water; cook for 8 to 10 minutes or until beans are tender. Stir in lemon juice; mash lightly.
Step 2
Divide beans among 4 plates. Top with parsley, remaining tomato and eggs; drizzle with remaining oil. Serve with pita and lemon wedges.
Notes
Make a batch the night before to reheat in the microwave for an easy morning breakfast.