1/2cupunsalted pistachios, toasted and crushedoptional
7Tbsppine nuts, toastedoptional
1Tbsplemon peel, finely chopped
1 1/3cupscherry tomoatoes
1pinchblack pepper, freshly ground
1 1/2Tbsptahini paste
2Tbsplemon juice, freshly squeezed
Heat olive oil over medium-high heat in a cast iron pan for which you have a tight ﬁtting lid. Add onion and garlic and sauté for 6 minutes to soften and color a bit.
While onion in cooking, heat a separate small cast-iron or other heavy pan over high heat. Once piping hot, add cherry tomatoes and char for 4 to 6 minutes, tossing in the pan occasionally, until slightly blackened on the outside. Set aside.
Raise heat to high on pan with onions and garlic, add lamb, and brown well, 5 to 6 minutes. Season with sumac, cumin, and black pepper and cook for another minute. Turn off heat, stir in nuts (if using), harissa, and lemon.
Add chicken stock and bring to a boil. Make 4 small wells in the mix and break an egg into each. Cover pan and cook eggs over low heat for 3 minutes. Place tomatoes on top, avoiding the yolks, cover again and cook for another 5 minutes until egg whites are cooked but yolks are still runny.
While egg whites are cooking, prepare yogurt sauce by whisking together all sauce ingredients. It should be thick and rich, but you may need to add a splash of water if it is stiff.
After eggs are done cooking, remove pan from heat and plate food. Dot with dollops of yogurt sauce, sprinkle with sumac, and ﬁnish with chopped cilantro. Serve immediately.
Recipe adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.