Braised Eggs with Lamb, Tahini & Sumac
  • CourseBreakfast, Main Dish
Servings
2people
Servings
2people
Ingredients
  • 1Tbsp extra virgin olive oil
  • 1large onion, finely chopped
  • 6cloves garlic, thinly sliced
  • 2/3pound ground lamb
  • 2tsp sumac, ground
  • 1tsp cumin, ground
  • 1/2cup unsalted pistachios, toasted and crushedoptional
  • 7Tbsp pine nuts, toastedoptional
  • 2tsp harissa paste
  • 1Tbsp lemon peel, finely chopped
  • 1 1/3cups cherry tomoatoes
  • 1/2cup chicken stock
  • 4large cage-free eggs
  • 1/4cup cilantro, chopped
  • 1pinch black pepper, freshly ground
  • 1pinch salt
Yogurt sauce
  • 1/2cup Greek yogurt
  • 1 1/2Tbsp tahini paste
  • 2Tbsp lemon juice, freshly squeezed
  • 1tbs water
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 Notes

Recipe adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.

Braised Eggs with Lamb, Tahini & Sumac
Print Recipe
  • CourseBreakfast, Main Dish
Servings
2 people
Servings
2 people
Ingredients
  • 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
Yogurt sauce
  • 1/2 cup Greek yogurt
  • 1 1/2 Tbsp tahini paste
  • 2 Tbsp lemon juice, freshly squeezed
  • 1 tbs water
Servings: people
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 Notes

Recipe adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.

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