First, pop your pitas into a cold oven, and set it to 275F to preheat.

Then, make your harissa butter:

• Toss the butter, oil and garlic into a small non-stick skillet (you’ll use the same one to make your eggs). Let the butter melt and then let the garlic fry for 30 seconds, up to a minute, before adding the harissa. Fry everything for another 30 seconds and then turn off the heat and pour the sauce into a small bowl.

Let’s make a wilted spinach ‘salad:’

• In a separate, medium non-stick skillet add a tablespoon of olive oil and once hot, add the garlic and the greens. Season with a pinch of salt and pepper. Cook 2-3 minutes or until the greens are just wilted. Remove from heat and add a squeeze of lemon juice, herbs, and cucumber. Toss to combine.

And now for the egg recipe and its cheesy crust:

• Turn off the oven and remove the pitas from the oven at this point. Set them on plates and spread a couple of tablespoons of hummus onto each pita.
• Heat the same non-stick skillet you used to make the harissa butter over medium heat. Into the hot pan, place freshly crumbled feta down in a circle and then immediately crack an egg into the base of the feta. Turn the burner down to medium-low heat, cover, and cook 2-3 minutes or until the egg whites cook through and the cheese has a nice golden crust and the yolk reaches your desired level of doneness.

And finally, we eat!

• Slip the crispy fried eggs onto the pitas. Place some spinach around the egg, drizzle a bit of harissa butter over the top of it all and top with pickled red onions and thick slices of avocado. Extra points if you have a few cherry tomatoes. Now, you do you, but I’m going to be over here wrapping myself in paper towel, tearing into the egg yolk and mixing it into the harissa butter, and then tucking into it.