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Braised eggs with lamb, tahini and sumac

Braised eggs with lamb, tahini and sumac

September 14, 2020

Ingredients

Cooking time:  20  min.

Preparation time:   30  min.

Total Time:  50  min.

Servings:  4

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1 tablespoon olive oil

1 large onion, finely chopped

6 cloves of garlic, sliced thinly

10 oounces ground lamb

2 teaspoon sumac plus extra to finish

1 teaspoon ground cumin

Scant ½ cup toasted unsalted pistachios

7 tablespoons toasted pine nuts

2 teaspoons harissa

1 tablespoon finely chopped preserved lemon peel

1⅓ cups cherry tomatoes

½ cup chicken stock

4 large free-range eggs

¼ cup picked cilantro leaves

Salt and freshly ground black pepper

Yogurt Sauce

Scant ½ cup Greek yogurt

1½ tablespoons tahini paste

2 tablespoons freshly squeezed lemon juice

1 tablespoon water (as needed)

Preparation

Heat the olive oil over medium-high heat in a medium, heavy-bottomed frying pan for which you have a tight fitting lid. Add the onion and garlic and sauté for 6 minutes to soften and color a bit. Raise the heat to high, add the lamb, and brown well, 5 to 6 minutes. Season with sumac, cumin, ¾ teaspoon salt, and some black pepper and cook for another minute. Turn off the heat, stir in the nuts, harissa, and preserved lemon and set aside.

While the onion is cooking, heat a separate small caste-iron pan over high heat. Once piping hot, add the cherry tomatoes and char for about 4-6 minutes, tossing them in the pan occasionally, until slightly blackened on the outside. Set aside.

Prepare the yogurt sauce by whisking together all the ingredients with a pinch of salt. In needs to be thick and rich but you may need to add a slash of water if it is stiff.

Add the chicken stock to the meat and bring to a boil. Make 4 small wells in the mix and break an egg into each well. Cover the pan and cook the eggs over low heat for 3 minutes.

Remove from the heat and dot with dollops of the yogurt sauce, sprinkle with sumac, and finish with cilantro.

Author: Yotam Ottolenghi & Sami Tamimi

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