BHA & BHT Free Za'atar-Tahini Egg Skillet with Asparagus
Total time25 min
Prep time10 min
Cook time15 min
4.9(27)
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Learn more →Ingredients
2 servings
- 1 bunch asparagus (about 12 oz), woody ends snapped off, cut into 1-inch pieces
- 2 tbsp extra-virgin olive oil, divided
- 3 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp black pepper
- 4 large eggs
For the tahini drizzle
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 tbsp water
- 1 small clove garlic, finely grated
For serving
- 1 ½ tbsp za'atar
- 1 tbsp extra-virgin olive oil, for drizzling
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the tahini, lemon juice, water, and grated garlic until smooth and pourable — the sauce should be thin enough to drizzle easily. Set aside.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the asparagus pieces and cook, stirring occasionally, until bright green and just tender with a slight bite, about 4–5 minutes.
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