Insert sliced red bell peppers, red chili, tomatoes, and one unpeeled garlic clove on an oven tray lined with foil.
Remove the garlic after 5-7 minutes, let the rest roast for about 10-15 minutes until skin is black and bubbly.
Once roasted chop up all the veggies and add to a sauce pan on medium heat. Add salt and pepper to taste and let it simmer together for 3 minutes.
In a separate pan poach the egg by adding water half way and putting on high heat. Once water has come to a boil add salt and vinegar. Stir the boiling water in the pot with a spoon and crack one egg into the center of the "tornado". Turn heat off and cover the pot for 5 minutes.
After 5 minutes gently remove the egg with a slotted spoon and place over a dollop of the roasted tomato sauce.
For the tahini, add tahini, lemon juice, minced garlic, salt and pepper to a small bowl and stir well. Once combined, add 1 teaspoon of water at a time while stirring until you get the consistency you prefer.
Recipe by at https://seriousspice.com/roasted-pepper-shakshuka/