Spray a skillet with cooking spray; heat over medium.

Mash avocados and season with salt and pepper; mix and set aside.

Place one pita at a time into skillet and brown both sides; approximately 2-3 minutes per side. Set each browned pita on a separate plate. Spread each pita with mashed avocado and spritz with lemon juice.

Slice tomatoes and layer 3-4 slices on top of each pita.

Add eggs to hot skillet.  Cook for 2-3 minutes, then flip and cook for an additional 1 minute. Egg whites will firm up and the yolk will remain runny.

Add one egg on top of each of the four pitas; sprinkle with chopped chives if desired.

Serve with orange wedges.