Tahini Fried Eggs by @feelgoodfoodie

11 min
Easy

1 serving

🥄

30 ml

Tahini

🥚

100 g

Eggs

🧂

0.3 g

Salt

🌶️

0.1 g

Pepper

🌾

3 g

Sesame Seeds

🫓

120 g

Pita

Preparation Steps

  1. Step 1/8

    Measure 2 tablespoons of tahini and crack 2 large eggs into separate small bowls if preferred for easier handling.

    tahini
    large eggs
    🥄measuring tablespoon

  2. Step 2/8

    Heat the nonstick skillet over medium heat. Add the 2 tablespoons of tahini to the hot skillet.

    tahini
    🍳nonstick skillet

  3. Step 3/8

    Let the tahini spread across the skillet. Cook until bubbly, about 30 seconds.

    tahini
    🍳nonstick skillet

  4. Step 4/8

    Crack 1 large egg over one side of the bubbling tahini. Crack the second large egg over the other side of the skillet.

    large eggs
    tahini
    🍳nonstick skillet

  5. Step 5/8

    Cook the eggs uncovered until the whites begin to set, about 1 minute. Cover the skillet with the tight-fitting lid.

    large eggs
    🍳nonstick skillet
    🫕tight-fitting lid

  6. Step 6/8

    Cook the covered eggs without disturbing them for 2 to 4 minutes. Remove from the heat when the whites are fully set and the yolks reach the desired doneness.

    large eggs
    🍳nonstick skillet
    🫕tight-fitting lid

  7. Step 7/8

    Season the eggs with salt and black pepper. Sprinkle with sesame seeds.

    salt
    black pepper
    sesame seeds
    🍳nonstick skillet

  8. Step 8/8

    Slide the tahini fried eggs into 2 pita breads. Serve immediately while hot.

    large eggs
    tahini
    pita bread
    🍴spatula

Composition

Ingredients

Types

Condiment, Seeds, Seasoning, Topping

Ingredients

Tahini, Eggs, Salt, Pepper, Sesame seeds, Pita

Allergens

Sesame

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Mediterranean, Low Carbohydrate

Calories

335 kcal

Macro nutrients

Protein: 15g, Total Fat: 20g, Saturated Fat: 4g, Carbohydrates: 27g, Fiber: 3g, Sugars: 1g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 4mg, Potassium: 210mg, Sodium: 330mg, Magnesium: 60mg

Vitamins

Vitamin A: 160mcg, Vitamin D: 2mcg, Vitamin B12: 0.9mcg, Folate: 70mcg

Preparation

Time Information

Preparation

5 minutes

Cooking

6 minutes

Overall

11 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

nonstick skillet, tight-fitting lid, measuring tablespoon, spatula

Appliances

stovetop

Type

Type

Type Of Dish

Breakfast, Main Course, Sandwich

Occasions

Breakfast, Brunch, Quick Meal, Weekend Brunch

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Mediterranean, Middle Eastern

Geographic

to inform

Various

Aspect

Texture

Creamy, Runny, Tender, Soft, Crisp

Flavors

Nutty, Savory, Toasty, Sweet, Peppery, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Serve immediately for best yolk texture,Do not leave cooked eggs out longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container,Keep pita separate when possible), freezer : 30 days (Freezing is not recommended because cooked egg whites and pita become rubbery or soggy,Freeze only if necessary in an airtight freezer-safe container)