Name: Braised Eggs with Lamb, Tahini and Sumac
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tbsp extra virgin olive oil; 1 large yellow onion (finely chopped); 6 cloves garlic (thinly sliced); 10 oz ground lamb (or more, as desired); 2 tsp sumac; 1 tsp ground cumin; ¾ tsp kosher salt; ¼ tsp black pepper; ½ cup unsalted pistachios (toasted and crushed); 7 tbsp pine nuts (toasted); 2 tsp harissa; 1 tbsp preserved lemon peel (finely chopped, you can also use a regular lemon peel); ½ cup chicken stock; 4 eggs; 1⅓ cups cherry tomatoes ((a little more than half a pint)); ¼ cup cilantro leaves; ½ cup Greek yogurt; 1½ tbsp tahini; 2 tbsp lemon juice (the juice from about 1 lemon); 1 tbsp water; ¼ tsp kosher salt

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Ingredients and Recipe

Braised Eggs with Lamb, Tahini and Sumac

Recipe Credit

Cookbook – Jerusalem: A Cookbook (p. 205)

Author – Yotam Ottolenghi and Sami Tamimi

Note: This recipe has been updated + slightly altered for website editorial purposes.

Servings 4 people

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Equipment

Chefs Knife
Measuring Spoons
Measuring Cups
Liquid Measuring Cup
Mixing Bowls
Whisk
Large Frying or Sauté Pan, for which you have a lid
Rubber spatula
Cast Iron Skillet or Frying Pan
Small Bowl
Serving Spoon

Ingredients

For the Lamb

1 tbsp extra virgin olive oil
1 large yellow onion finely chopped
6 cloves garlic thinly sliced
10 oz ground lamb or more, as desired
2 tsp sumac
1 tsp ground cumin
¾ tsp kosher salt
¼ tsp black pepper
½ cup unsalted pistachios toasted and crushed
7 tbsp pine nuts toasted
2 tsp harissa
1 tbsp preserved lemon peel finely chopped, you can also use a regular lemon peel
½ cup chicken stock
4 eggs

For the Toppings

1⅓ cups cherry tomatoes (a little more than half a pint)
¼ cup cilantro leaves

For the Yogurt Sauce

½ cup Greek yogurt
1½ tbsp tahini
2 tbsp lemon juice the juice from about 1 lemon
1 tbsp water
¼ tsp kosher salt

Instructions

For the Yogurt Sauce

Prepare the yogurt sauce by whisking together all of the ingredients in a mixing bowl. It needs to be thick and rich, but you may need to add another tsp of water if it is stiff.

For the Lamb

In a large frying or sauté pan, for which you have a lid, toast the pistachios and pine nuts for 3-5 minutes over high heat, stirring often, until golden brown. Remove from pan and set aside in a bowl.
In the same pan, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 5-6 minutes to soften and color a bit.
While the onion and garlic are cooking, heat a separate small cast-iron or other pan over high heat. Once very hot, add the cherry tomatoes and char for 4-6 minutes, tossing them in the pan occasionally, until slightly blackened on the outside. Set aside.
In the frying pan with the onions and garlic, increase the heat to high and add the lamb. Cook until browned well, about 5-6 minutes.
Season with the sumac, cumin, salt and black pepper and cook for 1-2 minutes. Stir in the pistachios, pine nuts, harissa and preserved lemon.
Add the chicken stock and bring to a boil. Turn the heat to low and make 4 small wells in the mix and break an egg into each well. We recommend breaking each egg into a small bowl first and then carefully pouring them into the wells to prevent any shells from getting into the mix.
Cover the pan and cook the eggs over low heat for 3 minutes. Place the tomatoes on top, avoiding the yolks, cover again and cook for 3-5 minutes more, until egg whites are cooked but the yolks are still runny.

For the Toppings

Remove from the heat and dot with dollops of the yogurt sauce, sprinkle with sumac and finish with the cilantro leaves. Serve immediately and enjoy!

Author: Yotam Ottolenghi and Sami Tamimi

Course: Dinner

Cuisine: Israeli, Middle Eastern

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