Braised Eggs with Lamb, Tahini & Sumac

Adapted from a recipe by Yotam Ottolenghi & Sami Tamimi

from Jerusalem: A Cookbook

Serves 2 as a substantial meal on its own

Serves 4 as a smaller meal with sides

3x oven-roasted tomatoes, or 1 cup fresh cherry tomatoes

olive oil

1x leek, halved lengthwise, washed, then thinly sliced crosswise

4x cloves garlic, thinly sliced

300g lamb shoulder, minced

2 teaspoons sumac

1 teaspoon cumin

1 teaspoon za'atar

salt & black pepper

2x generous handfuls roasted pistachios, roughly chopped

1 tablespoon harissa paste (store-bought would be fine)

1/2 preserved lemon, flesh discarded & skin finely diced

1 cup chicken stock

4 free-range eggs


Yoghurt Sauce:

1/2 cup Greek yoghurt

1 tablespoon tahini

juice of half lemon

1 tablespoon water

pinch sea salt


To finish:


1 tablespoon green harissa, or handful fresh coriander, coarsely chopped


If using fresh cherry tomatoes, heat a small, cast iron, grill pan over high heat until very hot.  Add the tomatoes and cook over high heat, for about 4-5 minutes, until starting to blacken on the outside.  Remove from heat and set aside.

Heat a generous slosh of olive oil in a heavy based fry pan over medium heat.  Add the sliced leeks and garlic to the pan and saute, stirring occasionally, until beginning to soften and turn slightly golden.  Add the lamb to the pan, increase the heat slightly, and cook for a further 5 minutes or so, until the lamb is browned.  Add the sumac, cumin, za'atar, pinch of flaky sea salt, and freshly ground pepper.  Stir to make sure everything is well coated with all the seasonings, and cook for a further minute.  Remove from heat and stir in the chopped pistachios, harissa paste and preserved lamb.  This dish could be prepared ahead up to this stage.

Return the pan to the heat, adding the tomatoes and chicken stock.  Bring to a boil.  Then reduce heat to low, make four small wells in the mixture, and break an egg into each well.  Cover the pan, and continue to cook over low heat until the egg whites are set but the yolk is still runny - about 5 minutes.

While the eggs are cooking, make the yoghurt sauce by mixing all the ingredients together and whisking until smooth.  Mixture should be quite thick, but thin with a little more water if it's too thick.

Once eggs are cooked, remove pan from heat, dot dollops of the yoghurt sauce over the top, sprinkle over a little sumac, and finish with a drizzle of green harissa or sprinkling of fresh coriander.

Serve immediately.