Name: Braised beans with tahini yoghurt and poached egg
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 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

Braised beans with tahini yoghurt and poached egg

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

Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

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

Method

Main

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.