• Place eggs* in a small pot and add enough water to cover. Bring to a boil, then immediately cover and turn off heat. Let stand 11 minutes, then carefully drain. • Run under cold water until cool to the touch. Peel and slice eggs into rounds.

• While eggs cook, wash and dry all produce. • Dice cucumber and tomato into 1/2-inch pieces. Halve and peel shallot; thinly slice one half. Quarter lemon. Peel and finely chop or grate garlic. Trim and slice zucchini crosswise into 1/2-inch-thick rounds. • 4 SERVINGS: Thinly slice whole shallot.

• In a medium bowl, combine cucumber, tomato, sliced shallot, juice from half the lemon, and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine sour cream, 1/4 tsp harissa powder (you’ll use more in the next step), and a pinch of garlic. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and add more garlic if desired. Season with salt and pepper. • 4 SERVINGS: Use 1/2 tsp harissa powder.

• In a large bowl, toss zucchini with a large drizzle of olive oil, 1 tsp harissa powder (be sure to measure), salt, and pepper. • Heat a large pan over medium-high heat. Add zucchini and cook until browned and tender, 2-3 minutes per side. • 4 SERVINGS: Use 2 tsp harissa powder.

• Meanwhile, halve pitas crosswise to create pockets. Wrap in damp paper towels and microwave until warm and pliable, 30 seconds.

• Spread insides of pita pockets with hummus, then fill with zucchini, eggs, a bit of salad, and harissa sauce. Drizzle with hot sauce if desired. Divide pita pockets between plates and serve with remaining lemon wedges and salad on the side.