Braised Eggs with Lamb, Tahini & Mixed Nuts

I love runny eggs, and goodness, do I love my ground lamb. Add some nuts and harissa into it, and it becomes a knock-out combination. I stumbled upon this recipe in a lovely book called ‘Jerusalem‘ by Yotam Ottolenghi and Sami Tamimi. This recipe is on the cover of the book, and to be honest, I saw the picture, my mouth started watering, and I bought the book :).

I made a few modifications – preserved lemon is not easy to come by, and I couldn’t imagine this dish without some fresh lemon juice cooked into the meat, as well as pine-nuts! Lamb and pine nuts are such a beautiful combination because they add a subtle crunch to the lamb without overpowering the meat.

This is a gorgeous, one-pot meal with the spice of the harissa, mixed with the crunchy nuts, oozing egg, and delicious sumac and citrus shining through the dish. This makes a perfect meal when paired with a bold glass of red wine (like a cabernet sauvignon) and some great company. Enjoy!!

PS – If you want to pair it with another dish, make a fresh and light cous cous to go with it! 🙂

Love,
Priyanka

Lamb and Egg Pan Shot PK

Lamb and Egg w Wine Glass PK

Ingredients

1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
12 cloves of garlic, finely chopped
1 pound ground lamb
2 teaspoons sumac, plus a little extra for garnish
1.5 teaspoons ground cumin
1/4 cup of crushed, toasted, unsalted pistachios
1/4 cup of toasted, unsalted pine nuts (or pignolias)
2 teaspoons harissa
2 teaspoons fresh lemon juice
1 cup cherry tomatoes
1/2 cup organic chicken stock
4 large, organic eggs
Kosher salt, to taste
freshly cracked black pepper, to taste
Garnish: sumac, cilantro, parsley

Yogurt Sauce
1/2 cup greek yogurt
1.5 tablespoons tahini paste
1 tablespoons fresh lemon juice
1 tablespoon water

Directions

Heat the olive oil over medium-high heat in a cast-iron pan that you have a tight-fitting lid for (pan 1). Meanwhile, place a second cast-iron pan over high heat for a different use (pan 2).

Step 1: In pan 1 (over medium-high heat with olive oil), sauteé the onion and garlic, stirring occasionally with a wooden spoon for 5-6 minutes until lightly browned. Now, turn the heat up to high and add the ground lamb, browning for an additional 5-6 minutes, stirring with your wooden spoon occasionally. Add the lemon juice, sumac, cumin, 1 teaspoon Kosher salt, black pepper, and stir until well-incorporated. Remove the pan from heat and mix in the nuts, harissa. Set aside.

Step 2: While the onion and garlic are cooking, add the cherry tomatoes to pan 2 which has been pre-heated (note: it is too hot if it is smoking!). Char them for 4-6 minutes, turning them ocassionally, until slightly blackened and blistered on the outside. Remove the tomatoes from the pan and set aside.

Step 3: Prepare the yogurt sauce by adding all the sauce ingredients to a bowl, mixing with a fork until well-incorporated. It should be the consistency of thick yogurt – feel free to add a few teaspoons of water until you’ve reached the consistency you desire.

Steps 1, 2 and 3 can be pre-prepared up to one-hour in advance. When ready to serve, add the chicken stock to the pan with the meat, spices, and nuts and bring to a boil. Once boiling, lower the heat to low. Make 4 wells in the mix and break an egg into each well so that it doesn’t spread and is contained in the well you have created. Cover the pan with the tight-fitting lid and cook over low heat for approximately 3-4 minutes.

Please the charred tomatoes on top of the meat mixture, avoiding the eggs (so you don’t rupture the egg yolks), and cover again, steaming for an additional 5 minutes. (You want the egg whites to be cooked, but the yellow part should be runny).

Remove from heat, dollop with the yogurt sauce as liberally as you want, sprinkle with sumac, and garnish with either freshly chopped cilantro or parsley. Serve hot and serve the extra yogurt sauce alongside since this dish can dry out and needs that moisture.

Enjoy! 🙂

Lamb and Egg Single Serving PK

Healthy Nachos

Have you guys been tempted by the oozy, amazingness of cheesy nachos at a baseball game or your local taqueria? DON’T DO IT!!! There is absolutely no reason to take in that synthetic, re-heated cheese and poison your body with it, when you can make even tastier nachos at home with real cheese! 🙂 This is a no-cook recipe that takes less than a few minutes to assemble and less than 2 minutes in the microwave. A one-plate meal or finger-food, depending on what your craving is. Serve this as a hot appetizer at your next party too!

Enjoy!

Love,
Priyanka

Nachos PK

Ingredients
tortilla chips, of your choice (white corn or yellow)
one can of black beans, drained
finely diced onion
grated cheese of your choice (I prefer using a blend of mozzarella and cheddar, or you can also use a ‘mexican blend’ found at most grocery stores)
sliced green chili
salsa, of your choice (I like to use both salsa verde and a corn salsa!)
sour cream
Optional topping: grilled chicken or rotisserie chicken

Directions

Fill a microwave-safe plate with tortilla chips. Top with black beans, onion, cheese, chili slices (and cooked chicken, if you want). Microwave for approximately 1 minute 30 seconds (depending on your microwave strength) until cheese is perfectly melted. Top with salsas of your choice and drizzle with sour cream. Enjoy hot! 🙂

Slow-Cooked Egg over Sushi Rice

A dear, foodie friend of mine has so kindly loaned me his sous vide machine (these things are pricey!) – and boy have I been having fun with it! Just when I thought that sous vide experiences were reserved for my daydreams while I watched Iron Chef episodes, I’ve been graced with the opportunity to experiment with this glorious mechanism and absolutely divine way of cooking foods slowly and gently at various temperatures.

Given that I’m a true egg fanatic, I had to start my experiments with eggs. I wish I owned one of these machines now – I think it will be hard to go back to stove-cooked eggs! I hope you enjoy this simple recipe – it does require a sous vide machine, but don’t worry if you don’t have a sous vide machine – just poach your eggs in boiling water on the stove per your liking, and the rest of the recipe can stay the same!

If any of you had childhoods like mine, I grew up eating boiled white rice with soy sauce and butter – and this recipe takes me down memory lane in such a warm, fuzzy way :).

Super quick to assemble, super easy to devour in under 5 minutes, and incredibly easy to entertain with (friends or family!) – kids will eat this up too 😉 I hope you enjoy! 🙂


Yields: 4 servings
Ingredients

4 large, organic eggs
4 cups hot cooked sushi rice
4 teaspoons dark soy sauce
roasted sesame seeds, to taste
green onion, finely sliced, to taste
salt, to taste
Optional garnish: a few drops sesame oil

Directions

Preheat your water ‘oven’ using your sous vide machine to 145°F. Place eggs (in shell) in water bath and cook for at least 90 minutes, and up to 4 hours (depending on how runny you like your eggs).

Divide hot rice evenly amongst four serving bowls. Carefully crack your cooked egg, creating a hole at one tip using your fingertips to allow the contents to come out. Pour out the egg into a small bowl, then carefully pour it, or ‘set it’ on top of rice.

Drizzle with soy sauce, sprinkle with sesame seeds, scatter sliced green onion on top, and eat, mixing egg into rice! Garnish with Kosher salt, to taste, if needed.