Name: Boiled eggs with tahini-yoghurt and sumac
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 9 eggs, at room temperature; 250 gm thick plain yoghurt; 100 gm hulled tahini; Juice of 1 lemon; 1 garlic clove, finely chopped; 70 ml extra-virgin olive oil; To serve: sumac

Boiled eggs with tahini-yoghurt and sumac

Australian Gourmet Traveller recipe for boiled eggs with tahini-yoghurt and sumac.

Serves 8

Prep

10M

Cook

10M

Total

20M

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Ingredients

9 eggs, at room temperature

250 gm thick plain yoghurt

100 gm hulled tahini

Juice of 1 lemon

1 garlic clove, finely chopped

70 ml extra-virgin olive oil

To serve: sumac

Method

Main

1.Cook eggs in a saucepan of boiling water until medium-boiled (8 minutes), drain, cool under cold running water and refrigerate until required. Stir yoghurt, tahini, lemon juice and garlic in a container to combine. Stir in oil and 40ml hot water, season to taste and refrigerate until required. Peel and halve eggs and serve with tahini-yoghurt and sumac.