Preheat the oven to 425°F (220°C).
Add the cherry tomatoes to a small sheet pan. Drizzle with 2 tablespoons olive oil and season with a pinch of salt. Toss to coat evenly.
Cover the pan loosely with aluminum foil to prevent splattering.
Roast for 18–20 minutes until the tomatoes begin to burst.
Remove the foil and switch the oven to broil. Broil the tomatoes for 2–3 minutes until lightly charred in spots.
Transfer the roasted tomatoes and their juices to a bowl. Add the remaining olive oil, white wine vinegar, black pepper, chopped basil, and Aleppo pepper. Stir gently to combine.
Spread the hummus onto a serving platter or shallow bowl, creating a well in the center.
Spoon the roasted tomatoes and juices over the hummus.
Poach the Eggs
Bring a medium pot of water to a gentle boil.
Crack each egg into a mesh strainer briefly to remove loose watery whites, then transfer to a small bowl.
Stir the water to create a gentle vortex and reduce heat to low.
Carefully slide the eggs into the water and poach for 1–2 minutes until the whites are set but the yolks remain soft.
Remove the eggs with a slotted spoon and place them over the roasted tomatoes and hummus.
Serve immediately with warm pita bread.