Zesty Salsa Shakshuka

Directions

1. To make the sauce, whisk together tahini paste and lemon juice until smooth. Whisk in yogurt, cumin and salt. Set aside.
2. In a large skillet set over medium-high heat, combine soup, water and salsa; bring to boil. Reduce heat to medium; cook for 5 to 6 minutes or until slightly thickened. Crack eggs into skillet. Cover and cook for 4 to 5 minutes or until eggs are soft-cooked or done as desired. 
3. Drizzle sauce over eggs. Sprinkle with cilantro (if using) and sesame seeds.