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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

Method

  • 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
  • 15 min preparation
  • 25 min cooking
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At A Glance

  • Serves 4 people
  • 15 min preparation
  • 25 min cooking

Drink Suggestion

Dry lager.

Featured in

Sep 2007

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