Middle Eastern Stuffed Eggs with Tahini and Pomegranate

Firm egg whites filled with a smooth tahini yolk cream, brightened by lemon juice. Pomegranate seeds provide a fresh crunch that contrasts with the melting texture of the filling.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 328
• Protein: 16 g
• Carbs: 10 g
• Fat: 24 g

Ingredients

• 8 piece Egg ( whole )
• 3 tbsp Tahini ( well mixed )
• 1 tbsp Lime juice ( fresh )
• 1 piece Garlic ( finely minced )
• 1 tsp Cumin ground ( powdered )
• 1 tsp Sweet paprika ( for garnish )
• 0.5 piece Pomegranate ( seeded )
• 0.3 piece Flat-leaf parsley ( chopped )
• 2 tbsp Extra virgin olive oil ( for drizzling )
• 1 pinch Gray sea salt
• 1 tsp Sumac

Instructions

1. Cooking the eggs

   Plunge the eggs into boiling water for exactly 9 minutes. The yolk should be set but remain soft in the center.

2. Thermal shock and peeling

   Cool the eggs immediately in ice water to stop the cooking. Peel carefully to keep the white smooth and intact.

3. Preparing the filling

   Cut the eggs in half. Collect the yolks and mash them with a fork along with the tahini, lime juice, minced garlic, and spices until a smooth paste is obtained.

4. Plating and finishing

   Fill the whites with the yolk cream. Sprinkle with chopped parsley, pomegranate seeds, sumac, and a drizzle of olive oil for shine.

Chef's tips

• If the filling is too thick, loosen it with a few drops of warm water.
• Pass the yolks through a sieve for an ultra-smooth cream texture.
• Do not overcook the eggs; a gray ring around the yolk is a sign of overcooking that spoils the taste.

Storage

Consume immediately or keep refrigerated for a maximum of 24 hours covered with cling film.