Baked Eggs Greek Style

1. Preheat oven to 350 degrees F. Spray four ramekins with cooking spray and set in a baking pan.

2. Heat olive oil in a skillet over medium heat. Add garlic, shallot, cumin, crushed red pepper, cayenne pepper, and a sprinkle of salt. Cook for about two minutes until fragrant and shallot softens. Toss in tomatoes and zucchini, stir to combine, and continue to cook for a few minutes until the tomatoes release their juices.

3. To assemble, tuck a piece of the quartered pita into each of the ramekins. Top with about a tablespoon of the tomato mixture followed by a tablespoon of feta cheese. Then crack one egg into each of the ramekins. (Note: Make sure to even out the ingredients in the ramekin before cracking the egg on top so that the egg sits and will cook evenly.)

4. Pour a teaspoon of the heavy cream over each of the eggs (this prevents drying out during baking). Sprinkle lightly with salt and pepper, then bake at 350 degrees F for 15 to 20 minutes until eggs are set.

5. Top with a bit of the tomato mixture and basil. Serve immeditately and enjoy!