GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Dry lager.

Featured in

Sep 2007

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.