Roast the Tomatoes & Garlic: Preheat your oven to 400∘F (200∘C). On a small baking sheet, combine the cherry tomatoes and sliced garlic. Drizzle with 1.5 tablespoons of olive oil and add a pinch of kosher salt. Toss gently to coat. Tent loosely with aluminum foil. Roast for 22-25 minutes, until the tomatoes are tender and beginning to burst.

Char the Tomatoes: Carefully remove the aluminum foil. Switch the oven to broil (high heat). Return the pan to the oven and broil for 2-4 minutes, watching closely, until the tomatoes are slightly charred in spots.

Prepare the Dressing & Tomatoes: Remove tomatoes from the oven. In a medium bowl, combine the roasted tomatoes (and any pan juices), the remaining 1.5 tablespoons of extra-virgin olive oil, fresh lemon juice, lemon zest, chopped fresh basil, and Aleppo pepper. Season with kosher salt and freshly ground black pepper to taste. Mix gently.

Poach the Eggs: While tomatoes are resting, poach the eggs. Bring a saucepan of water to a gentle simmer (not a rolling boil). Crack each egg into a small ramekin or fine-mesh sieve (to drain watery whites). Create a gentle whirlpool in the simmering water with a spoon. Carefully slide the eggs, one or two at a time, into the water. Cook for 2-3 minutes for runny yolks and set whites, or to your desired doneness. Remove with a slotted spoon, allowing excess water to drain.

Assemble the Bowls: Spread the hummus evenly between two serving bowls, creating a slight well in the center. Spoon the warm roasted tomato mixture over the hummus. Top each bowl with two perfectly poached eggs.

Serve: Serve immediately with warm pita bread or flatbread on the side.