Levantine Tuna Shakshuka with Za'atar Eggs and Lemon-Tahini Drizzle

Preparación

1. 01

   Heat the olive oil in a small (8-inch) skillet over medium heat. Add the diced onion and bell pepper and cook for 4 minutes until softened.

2. 02

   Stir in the garlic, cumin, and paprika and cook 30 seconds until fragrant. Add the chopped tomato and a pinch of salt. Reduce heat to medium-low and simmer 8 minutes until the sauce thickens and the tomato breaks down.

3. 03

   Stir the drained tuna into the sauce, breaking it into bite-size flakes.

4. 04

   Make two shallow wells in the sauce with the back of a spoon. Crack one egg into each well. Cover the skillet with a lid and cook 4 minutes for runny yolks, or 5 for soft-set.

5. 05

   While the eggs poach, whisk the tahini with half the lemon juice and 1 tablespoon of warm water in a small bowl until it loosens into a pourable drizzle. Add a pinch of salt.

6. 06

   Uncover the skillet. Drizzle the lemon-tahini over the eggs and sauce. Dust with za'atar, sumac, and black pepper, then scatter the parsley. Squeeze the remaining lemon over the top and serve straight from the pan.