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Ingredients and Recipe

Braised Eggs with Lamb, Tahini and Sumac
Recipe CreditCookbook – Jerusalem: A Cookbook (p. 205)Author – Yotam Ottolenghi and Sami TamimiNote: This recipe has been updated + slightly altered for website editorial purposes.
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!
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