Place the eggs in a medium saucepan and fill the pot with water, just covering the eggs.
Cover the pot and bring to a boil. Once boiling, turn off the stove and allow the eggs to sit, covered, on the burner for 12 minutes.
Strain the eggs and peel them once they are cool to the touch.
Place the peeled eggs in a container and pour in the POM Juice. Cover and refrigerate for about 24 hours, flipping the eggs halfway to ensure that the color spreads evenly.
After 24 hours, remove the eggs from the POM Juice, gently patting them dry.
Carefully slice each egg in half.
Use a spoon to scoop out the yolks and place them in a bowl. Mash the yolks and mix them with the tahini, feta cheese, lemon juice, silan, and za’atar.
Use a piping bag to pipe the yolk mixture back into each egg. If you don’t have a piping bag, use a spoon.
Garnish with a drizzle of tahini and silan, as well as a sprinkle of za’atar.
