Creamy Lemon-Tahini Poached Eggs: The Ultimate Brunch Centerpiece
Growing up in Tel Aviv, tahini wasn't just an ingredient; it was its own food group. We put it on everything! When I moved to London, I found myself craving those comforting, nutty flavors on damp Sunday mornings. That is exactly how this dish was born. Instead of standard shakshuka, I started poaching my breakfast eggs directly in a bubbling, velvety lemon-tahini broth. This skillet is packed with melted spinach, plump chickpeas, and absolute mountains of fresh dill. I firmly believe texture contrasts are everything, so it is finished with a sizzling Aleppo pepper and pine nut crunch. The hot, spiced oil bleeds beautifully into the creamy tahini base. It is a show-stopping spring brunch that absolutely demands a warm, generous loaf of challah for swiping up every last drop. What makes this recipe so special to me is how it bridges my two homes—bringing the bright Mediterranean sunshine into a cozy London kitchen. Want to make it your own? Swap the spinach for Swiss chard, or throw in some roasted eggplant cubes. You can even use almonds if you are out of pine nuts. Just do not skimp on the fresh herbs!
Featured Recipe
Creamy Lemon-Tahini & Dill Poached Eggs with Melted Spinach and Spiced Pine Nut Crunch
In Tel Aviv, we put tahini on everything, so naturally I started poaching my breakfast eggs directly in it. This bubbling skillet features a velvety, lemon-bright tahini broth packed with melted spinach, plump chickpeas, and mountains of fresh dill. Finished with a sizzling Aleppo pepper and pine nut crunch, it's a show-stopping spring weekend brunch that demands a warm loaf of challah for swiping.
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Timeline
Ingredients
- 1/2 cup raw tahini paste(use a high-quality, runny brand)
- 3/4 cup vegetable broth(or water, warmed)
- 3 tbsp lemon juice(freshly squeezed, from about 1 large lemon)
- 4 cloves minced garlic(divided)
- 1/2 tsp kosher salt(divided)
- 3 tbsp extra virgin olive oil(divided)
- 1/2 tsp ground cumin
- 10 oz fresh baby spinach(washed and dried)
- 1 cup fresh dill(roughly chopped, divided)
- 1 15 oz can chickpeas(rinsed and drained)
- 1/4 tsp black pepper(freshly cracked)
- 4 large eggs
- 1/4 cup pine nuts
- 1 tsp Aleppo pepper(or substitute 1/2 tsp smoked paprika with a pinch of red pepper flakes)
- 3 tbsp extra virgin olive oil(1 tbsp used in step 2, 2 tbsp used in step 5)
- 1/4 tsp kosher salt(1/8 tsp used in step 4, 1/8 tsp used in step 5)
Instructions
- 1
In a medium bowl, vigorously whisk together 1/2 cup raw tahini paste, 3/4 cup vegetable broth, 3 tbsp lemon juice, 2 cloves minced garlic, and 1/4 tsp kosher salt. I know it might seize up and look lumpy at first—don't panic! Just keep whisking until it transforms into a smooth, silky broth. Set aside.
3 min
Tip: If your tahini is very thick, you may need an extra splash of warm water to reach a heavy cream consistency.
- 2
Heat 1 tbsp extra virgin olive oil in a large, deep skillet over medium heat. Add the remaining 2 cloves minced garlic and 1/2 tsp ground cumin, letting them sizzle for just 30 seconds to wake up the spices. Pile in the 10 oz fresh baby spinach in handfuls, tossing constantly. It looks like a mountain, but trust me, it cooks down to almost nothing.
4 min
Tip: Use tongs to toss the spinach so the garlic doesn't burn at the bottom of the pan.
- 3
Fold in the 1 15 oz can chickpeas, 3/4 cup fresh dill, and 1/4 tsp black pepper. Pour that luscious tahini broth right over the top. Stir everything gently to combine and let it come to a lazy, gentle bubble.
2 min
Tip: Don't let the tahini boil aggressively, or it might split. Keep the heat moderate.
- 4
Using the back of a spoon, carve out four little nests in the gorgeous green mixture. Crack the 4 large eggs directly into these wells. Sprinkle the eggs with 1/8 tsp kosher salt, cover the skillet with a tight-fitting lid, and let them poach gently for 5 to 6 minutes. You want the whites completely set but those yolks wobbly and ready to burst.
6 min
Tip: Check the eggs at the 4-minute mark! Stovetop heat varies wildly and we want liquid gold yolks.
- 5
We need texture! While the eggs are poaching, heat the remaining 2 tbsp extra virgin olive oil in a tiny pan over medium-low. Drop in the 1/4 cup pine nuts and toast them for 2 to 3 minutes, swirling the pan until they blush golden brown. Pull it off the heat instantly—they burn fast!—and stir in the 1 tsp Aleppo pepper and the final 1/8 tsp kosher salt.
3 min
Tip: Make sure you have your Aleppo pepper measured out and ready by the stove so you can stop the cooking process quickly.
- 6
Uncover the skillet and marvel at your masterpiece. Spoon that sizzling, scarlet pine nut oil directly over the eggs and all around the tahini pools. Shower the entire pan with the remaining 1/4 cup fresh dill. Bring the whole skillet to the table with something crusty for dipping. You won't want to leave a single drop of that sauce behind.
1 min
Tip: Serve immediately while the sauce is warm and creamy.
Chef's Notes
Tahini quality is everything here! You want the kind that pours easily from the jar, ideally from a Middle Eastern market. If your brand is very thick and bitter, the sauce won't emulsify nicely. Always use cold or room temperature water/broth when whisking tahini to keep it silky; hot liquids can make it seize.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.