Jammy Egg Bulgur Bowls with Herby Tahini

Steps

1. Prep first: dice the zucchini and cucumber, slice the green onion, finely chop the parsley and dill, and grate the garlic. Keep the frozen corn kernels in the freezer until step 4.
2. In a large skillet with a lid, bring 400 g of the water and one third of the salt to a boil. Stir in the bulgur, cover, take off the heat and let stand 15 minutes until tender; fluff and move to a bowl.
3. Wipe the skillet, add enough fresh tap water (not from the recipe) to come 1 inch up the sides and bring to a simmer. Lower in the eggs, cover and cook 10 minutes, until the whites and yolks are set and reach 160°F (71°C). Move the eggs to cold tap water, then peel. Pour off the water and dry the skillet.
4. Heat the olive oil in the skillet over medium-high heat. Add the zucchini and the frozen corn kernels straight from the freezer and cook 6 to 8 minutes, stirring now and then, until the corn is hot and both are browned in spots. Stir in the cumin, paprika, another third of the salt and the black pepper, and cook 30 seconds.
5. Make the tahini sauce: whisk the tahini, lemon juice, garlic, the remaining 60 g of water and the remaining third of the salt until smooth and pourable, then stir in the parsley and dill.
6. Divide the bulgur among 4 bowls. Top each with the zucchini and corn, the cucumber and the green onion. Halve the eggs and set 2 eggs on each bowl, then drizzle with the tahini sauce.