Levantine Foul Mudammas with Soft-Boiled Eggs and Toasted Pita

In a small saucepan over medium-low heat, combine the mashed white beans and chickpeas with the minced garlic, a splash of water, and half of the za'atar. Stir gently until warmed through and aromatic.

Bring a separate pot of water to a boil. Carefully lower in the eggs and boil for exactly 6 minutes for a perfect jammy yolk. Transfer immediately to an ice bath, then peel carefully.

Toast the whole-wheat pita until crisp and golden brown, then tear into wedges.

Spoon the warm bean mixture into a shallow bowl. Create a small well in the center and nestle the halved soft-boiled eggs inside.

Garnish with the halved grape tomatoes, a dusting of the remaining za'atar, and a pinch of Aleppo pepper for a subtle heat. Serve immediately with the warm pita wedges for dipping.