Roast the potatoes: Preheat the oven to 400 degrees Fahrenheit. In a large bowl, toss the Yukon Gold potatoes with olive oil, minced garlic, salt, black pepper, and dried oregano until evenly coated. Spread the potatoes in a single layer on a baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until golden brown and fork-tender. Set aside.

Cook the vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes, or until softened.

Add the aromatics and spices: Stir in the minced garlic, smoked paprika, and ground cumin. Cook for 1 minute, stirring constantly, until fragrant.

Simmer the sauce: Pour in the crushed tomatoes and stir well to combine. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Add the beans and potatoes: Stir the drained white beans and roasted potatoes into the tomato mixture. Simmer for an additional 5 minutes. Taste and season with salt and black pepper as needed.

Cook the eggs: Use the back of a spoon to make 4 to 6 small wells in the sauce. Crack an egg into each well. Cover the skillet and cook for 5 to 7 minutes, or until the eggs reach your desired doneness. For firmer egg tops, place the skillet under the broiler for 1 to 2 minutes if your skillet is oven-safe.

Make the tahini sauce: In a small bowl, whisk together the tahini, warm water, lemon juice, and a pinch of salt until smooth and drizzleable. Add a little extra water if needed to thin the sauce.

Finish and serve: Drizzle the lemon tahini sauce over the shakshuka. Garnish with chopped parsley or cilantro and a light sprinkle of freshly grated lemon zest. Serve warm with crusty bread or pita, if desired.