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Braised Eggs with Lamb Tahini and Sumac

Braised Eggs with Lamb, Tahini and Sumac

Yotam Ottolenghi and Sami Tamimi
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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine Israeli, Middle Eastern
Servings 4 people

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!