| 6 | eggs |
| 2 tbsp | extra-virgin olive oil |
| 1½ tsp | tahini |
| 1 | avocado (ripe) |
| ½ tsp | ground coriander |
| ½ tsp | Za'atar |
| ¼ tsp | Za'atar (for garnish) |
| ½ tsp | sea salt |
| ⅛ tsp | pepper |
| ¼ | cucumber (optional) |
Place eggs into a pot filled with tap water and bring to a boil. Once the water is boiling set your timer for 10 minutes.
While the eggs are boiling, finely dice your cucumber (if you're using it). Set aside.
Mash your avocado with a fork and place in a small bowl.
Once the ten minutes have passed, remove the eggs from the pot and run them under cold water (even better if you place them in an ice-bath).
Peel the eggs. Slice in half length-wise and using a small spoon, carefully scoop out the yolks.
Add the yolks to the mashed avocado, along with the rest of the ingredients and mash together until a smooth homogenous mixture is formed.
Fold the finely diced cucumber in at this point.
Scoop or pipe a generous amount into each of the egg whites.
Top with a pinch of za'atar. Eat right away.
