Baked Eggs with Feta and Aleppo Pepper

• 150 g (3 large eggs) — Large whole eggs, raw
• 55 g, crumbled — Feta cheese
• 60 g — Raw baby spinach
• 120 g, halved — Raw cherry tomatoes
• 50 g (1 small pita) — Whole-wheat pita bread
• 5 g (about 1 tsp) — Extra-virgin olive oil
• 1 g (about 1/2 tsp) — Aleppo-style chile flakes
• 0.5 g (about 1/4 tsp) — Ground cumin
• 0.4 g (about 1/8 tsp) — Fine salt

Method

1. 1Sauté the spiced baseHeat the oven to 400°F. Warm olive oil in a small oven-safe skillet over medium.400°FLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Use an oven-safe skillet and keep its handle turned inward on the stovetop.
2. 2Cook tomatoes with cuminCook tomatoes with cumin and half the Aleppo pepper for 3 minutes, then wilt spinach for 90 seconds.5 minLook for: Tomatoes are glossy, spinach is fully wilted, and the warm spices smell fragrant.
3. 3Bake the feta Aleppo eggsMake three wells, crack one egg into each, add feta, remaining Aleppo pepper, and salt.Look for: Everything is evenly positioned and ready for the next action.
4. 4Bake for 7 to 9 minutesBake for 7 to 9 minutes; maintain the stated heat for the full time so the food cooks evenly.9 min · 160°FLook for: Egg whites are fully opaque, yolks are softly set, feta is hot, and each egg reaches 160°F.Safety: Wash hands after cracking eggs, use oven mitts, and verify 160°F before serving.
5. 5Warm the pita and restWarm the pita directly on the oven rack for the final 60 seconds.1 minLook for: The warm the pita and rest stage is complete and ready for the next action.Safety: The skillet handle remains hot after baking; cover it with an oven mitt at the table.
6. 6Remove it with tongsRemove it with tongs, and rest the egg skillet for 4 minutes before serving.4 minLook for: The pita is pliable and the eggs hold their shape with moist centers and set whites.