- 1 Tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 6 cloves garlic, thinly sliced
- 2/3 pound ground lamb
- 2 tsp sumac, ground
- 1 tsp cumin, ground
- 1/2 cup unsalted pistachios, toasted and crushed optional
- 7 Tbsp pine nuts, toasted optional
- 2 tsp harissa paste
- 1 Tbsp lemon peel, finely chopped
- 1 1/3 cups cherry tomoatoes
- 1/2 cup chicken stock
- 4 large cage-free eggs
- 1/4 cup cilantro, chopped
- 1 pinch black pepper, freshly ground
- 1 pinch salt
- 1/2 cup Greek yogurt
- 1 1/2 Tbsp tahini paste
- 2 Tbsp lemon juice, freshly squeezed
- 1 tbs water
- 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.
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