Shakshuka with Tahini Drizzle

Instructions

1. Toast the Cumin Seeds

   2 min hands-on

   • Heat a dry frying pan over medium heat.
   • Add cumin seeds and toast, stirring occasionally, until fragrant, about 2-3 minutes.
   • Remove from pan and grind into a fine powder. Set aside.

2. Prep Vegetables and Beans

   5 min hands-on

   • Peel and finely slice the garlic.
   • Slice yellow peppers into thin strips.
   • Rinse and drain pinto beans under cold running water. Set aside.

3. Cook the Aromatics

   3 min hands-on

   • Heat olive oil in a large frying pan over medium heat.
   • Add sliced garlic and cook, stirring frequently, until golden and fragrant, about 2-3 minutes.
   • Stir in ground cumin and paprika, cooking for an additional minute.

4. Build Tomato-Pepper Base

   1 min hands-on15 min waiting

   • Add sun-dried tomatoes to the pan, followed by yellow peppers and pinto beans.
   • Stir together and reduce heat to medium-low.
   • Simmer for about 15 minutes, stirring occasionally, until thickened.

5. Prepare Herby Tahini Sauce

   5 min hands-on

   • Roughly chop parsley, reserving some for garnish.
   • In a blender, combine parsley, tahini, and lemon juice.
   • Blend until smooth, adding water gradually to desired consistency. Set aside.

6. Cook the Eggs

   2 min hands-on6 min waiting

   • Create four wells in the tomato-pepper sauce.
   • Crack an egg into each well.
   • Cover the pan, reduce heat to low, and cook for 6-7 minutes until whites are set.

7. Assemble and Serve

   2 min hands-on

   • Remove pan from heat.
   • Drizzle herby tahini sauce over the dish.
   • Garnish with reserved parsley and black pepper.
   • Serve immediately with toasted crusty bread.
   • Cooking tips:
   • To ensure a vibrant green tahini sauce, blend the parsley while it’s fresh and avoid overprocessing.
   • If you prefer a spicier dish, add a pinch of chili flakes or cayenne pepper when frying the spices.
   • For extra creaminess, you can stir in a tablespoon of the tahini sauce directly into the tomato-pepper base before adding the eggs.
   • To prevent eggshell pieces, crack the eggs into a small bowl first, then pour them into the wells in the sauce.