Braised Eggs with Lamb, Tahini, & Sumac
You can never have too many main course recipes, so give Braised Eggs with Lamb, Tahini, & Sumac a try. One portion of this dish contains approximately 30g of protein, 48g of fat, and a total of 613 calories. This recipe serves 4. For $3.91 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 423 people have tried and liked this recipe. Head to the store and pick up salt and pepper, sumac, lemon juice, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet. It is brought to you by Culinary Covers. From preparation to the plate, this recipe takes about 50 minutes. With a spoonacular score of 94%, this dish is awesome. Sumac Lamb With Eggplant And Tahini Dressing, Sumac-spiced lamb pides, and Vegan: Braised Kale and Chickpea Sandwich with Sumac Onions are very similar to this recipe.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
1 1/3 cups/200 g cherry tomatoes
1/2 cup/120 ml chicken stock
1/4 cup/5 g cilantro leaves or 1 tablespoon Zhoug (if you want to use homemade Zhoug, you can use the recipe in Jerusalem on page 301)
4 large free-range eggs
6 cloves garlic, thinly sliced
1/2 cup/100 g Greek yogurt
1 teaspoon ground cumin
10 oz/300 g ground lamb
2 teaspoons harissa paste (store-bought or use the recipe in Jerusalem on page 301; see Tips below)
2 tablespoons freshly squeezed lemon juice
1 tablespoon finely chopped preserved lemon peel (store-bought or use the recipe in Jerusalem on page 303)
1 tablespoon olive oil
1 large onion, finely chopped (1 1/4 cups/200 g total)
7 tablespoons/50 g toasted pine nuts
Salt and freshly ground black pepper
2 teaspoons sumac, plus extra to garnish
1 1/2 tablespoons/25 g tahini paste
1/2 cup/50 g toasted, unsalted pistachios, coarsely chopped
1 tablespoon water
Equipment:
frying pan
whisk
Cooking instruction summary:
1.Heat the olive oil over medium-high heat in a medium, heavy-bottomed frying pan for which you have a tight-fitting lid. Add the onion and garlic and saut for 6 minutes to soften and color a bit. Raise the heat to high, add the lamb, and brown well, 5 to 6 minutes. Season with the sumac, cumin, 3/4 teaspoon salt, and some black pepper and cook for another minute. Turn off the heat, stir in the nuts, harissa, and preserved lemon and set aside.2.While the onion is cooking, heat a separate small cast-iron or other heavy pan over high heat. Once piping hot, add the cherry tomatoes and char for 4 to 6 minutes, tossing them in the pan occasionally, until slightly blackened on the outside. Set aside.3.Prepare the yogurt sauce by whisking together all the ingredients with a pinch of salt. It needs to be thick and rich, but you may need to add a splash of water if it is stiff.4.You can leave the meat, tomatoes, and sauce at this stage for up to an hour. When you are ready to serve, reheat the meat, add the chicken stock, and bring to a boil. Make 4 small wells in the mix and break an egg into each well. 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 5 minutes, until the egg whites are cooked but the yolks are still runny.5.Remove from the heat and dot with dollops of the yogurt sauce, sprinkle with sumac, and finish with the cilantro. Serve at once.
Step by step:
1. Heat the olive oil over medium-high heat in a medium, heavy-bottomed frying pan for which you have a tight-fitting lid.
2. Add the onion and garlic and saut for 6 minutes to soften and color a bit. Raise the heat to high, add the lamb, and brown well, 5 to 6 minutes. Season with the sumac, cumin, 3/4 teaspoon salt, and some black pepper and cook for another minute. Turn off the heat, stir in the nuts, harissa, and preserved lemon and set aside.2.While the onion is cooking, heat a separate small cast-iron or other heavy pan over high heat. Once piping hot, add the cherry tomatoes and char for 4 to 6 minutes, tossing them in the pan occasionally, until slightly blackened on the outside. Set aside.3.Prepare the yogurt sauce by whisking together all the ingredients with a pinch of salt. It needs to be thick and rich, but you may need to add a splash of water if it is stiff.4.You can leave the meat, tomatoes, and sauce at this stage for up to an hour. When you are ready to serve, reheat the meat, add the chicken stock, and bring to a boil. Make 4 small wells in the mix and break an egg into each well. Cover the pan and cook the eggs over low heat for 3 minutes.
3. Place the tomatoes on top, avoiding the yolks, cover again, and cook for 5 minutes, until the egg whites are cooked but the yolks are still runny.
4. Remove from the heat and dot with dollops of the yogurt sauce, sprinkle with sumac, and finish with the cilantro.
5. Serve at once.
Nutrition Information:
covered percent of daily need
