Red Meat Allergy Friendly Za'atar-Tahini Egg Bake with Broccoli
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Learn more →Ingredients
4 servings
For the broccoli
- 4 cups broccoli florets (about 1 medium head), cut into bite-sized pieces
- 3 tbsp extra virgin olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
For the tahini sauce
- ¼ cup tahini
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 2 cloves garlic, finely minced
- 2 tbsp za'atar
- ¼ tsp ground turmeric
- ¼ tsp red pepper flakes
- ⅓ cup water
For the bake
- 8 large eggs
For serving
- 2 tbsp fresh parsley, roughly chopped
- 1 tsp sesame seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the broccoli florets on a baking sheet with 2 tbsp of the olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated. Spread in a single layer and roast for 18–20 minutes, until the edges are deeply browned and the stems are tender when pierced with a fork.
- 2
While the broccoli roasts, whisk together the tahini, lemon juice, garlic, za'atar, turmeric, red pepper flakes, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper in a small bowl. Add the water a little at a time, whisking until the sauce is smooth and pourable — it should be about the consistency of heavy cream.
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