Baked Eggs Greek Style

• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced
• 1 whole Shallot, Finely Diced
• 1/2 teaspoons Ground Cumin
• 1 dash Crushed Red Pepper
• 1 pinch Cayenne Pepper
• 1/2 pints Cherry Tomatoes, Halved
• 1 cup Zucchini, Diced
• 1 whole Pita Flat, Quartered
• 4 Tablespoons Feta Cheese, Crumbled
• 4 whole Eggs
• 4 teaspoons Heavy Cream
• 2 Tablespoons Basil, Chopped
• Salt And Pepper

1. 1. Preheat oven to 350 degrees F. Spray four ramekins with cooking spray and set in a baking pan.
2. 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. 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. 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. 5. Top with a bit of the tomato mixture and basil. Serve immeditately and enjoy!

olive oil, clove garlic, shallot, ground cumin, red pepper, cayenne pepper, pints, zucchini, feta cheese, eggs, heavy cream, basil, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/baked-eggs-greek-style/ (may not work)