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Creamy Lemon-Tahini & Dill Poached Eggs with Melted Spinach and Spiced Pine Nut Crunch

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.

Yael Mizrahi
Yael Mizrahi
Prep: 10 minutes
Cook: 16 minutes
4
medium
breakfastlunch
poached eggsspring brunchtahinivegetarian+1

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Timeline

15 minutes
0m5m10m15m
Whisk Tahini Broth
3m
Wilt the Spinach
4m
Build Skillet Base
2m
Poach the Eggs
6m
Spiced Pine Nut Crunch
3m
Garnish and Serve

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. 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. 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. 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. 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. 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. 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.

Frequently Asked Questions

How long does Creamy Lemon-Tahini & Dill Poached Eggs with Melted Spinach and Spiced Pine Nut Crunch take to make?

Creamy Lemon-Tahini & Dill Poached Eggs with Melted Spinach and Spiced Pine Nut Crunch takes about 26 minutes total. That includes 10 minutes of prep and 16 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Creamy Lemon-Tahini & Dill Poached Eggs with Melted Spinach and Spiced Pine Nut Crunch?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Creamy Lemon-Tahini & Dill Poached Eggs with Melted Spinach and Spiced Pine Nut Crunch?

The main ingredients are: raw tahini paste, vegetable broth, lemon juice, minced garlic, kosher salt, extra virgin olive oil, ground cumin, fresh baby spinach, fresh dill, chickpeas, black pepper, large eggs, pine nuts, Aleppo pepper, extra virgin olive oil, kosher salt.

What type of meal is Creamy Lemon-Tahini & Dill Poached Eggs with Melted Spinach and Spiced Pine Nut Crunch?

Creamy Lemon-Tahini & Dill Poached Eggs with Melted Spinach and Spiced Pine Nut Crunch is categorized as: breakfast, lunch.