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Braised beans with tahini yoghurt and poached egg

Australian Gourmet Traveller breakfast or brunch recipe for braised beans with tahini yoghurt and poached egg

By Rodney Dunn
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
Braised beans with tahini yoghurt and poached egg


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


  • 1
    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.
  • 2
    Bring a large saucepan of water to a simmer, break eggs into water and poach for 4 minutes.
  • 3
    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.


Drink Suggestion: Dry lager. Drink suggestion by Max Allen

  • Author: Rodney Dunn