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Braised beans with tahini yoghurt and poached egg

You'll need

300 ml extra-virgin olive oil 2 golden shallots, thinly sliced 1 tsp cumin seeds 300 gm green beans, halved lengthways 1 cup (loosely packed) coriander leaves, coarsely chopped 4 eggs 200 gm (¾ cup) Greek or sheep’s milk yoghurt 1 tsp tahini 2 tbsp sesame seeds, toasted


  • 01
  • Heat oil in a saucepan, add shallots and cumin seeds and sauté gently over low-medium heat for 5 minutes or until shallots are soft. Add beans and cook, stirring occasionally for 12-15 minutes or until beans are just tender. Season to taste with sea salt and freshly ground black pepper, remove from heat and stir through coriander.
  • 02
  • Bring a large saucepan of water to a simmer, break eggs into water and poach for 4 minutes.
  • 03
  • Meanwhile, combine yoghurt and tahini in a bowl and season to taste. Divide beans among plates, top with a dollop of yoghurt and an egg, scatter with toasted sesame seeds and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Dry lager.

Featured in

Sep 2007

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