Wash and dry and the fresh produce. Halve the tomatoes. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling. Drain and rinse the beans. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pancetta, halved tomatoes, and diced pepper(s); season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened and the pancetta is lightly browned.

Carefully add the drained beans, chimichurri sauce, cream (shaking the packet before opening), and 1/2 cup of water (or 1 cup for 4 servings); season with salt and pepper if desired. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Using a spoon, create wells for the eggs in the center of the sauce. Carefully crack an egg into each well; season with salt and pepper if desired. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set, the yolks are cooked to your desired degree of doneness, and the pancetta is cooked through. Turn off the heat and let stand at least 2 minutes before serving.

Meanwhile, wrap the pitas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Serve the finished skillet garnished with half the feta (crumbling before adding). Serve the warmed pitas on the side. Enjoy!