Braised Eggs with Lamb, Tahini and Sumac

We fell head over heels for this unique Israeli dish and really enjoyed a change of pace for dinner. This can be served on its own as a centerpiece and we couldn’t recommend this one more.

Equipment Needed
Get this Cookbook

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
  • 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

All products featured on Cooking Cookbooks are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Equipment

Get This Cookbook

Jerusalem: A Cookbook

Did you make this recipe?

Please like it, rate it and leave a comment below! Tag @ccbcookbooks on Instagram and hashtag #cookingcookbooks.

Related Recipes

Close
Cooking Cookbooks © Copyright 2021. All rights reserved.
Close