Braised beans with tahini yoghurt and poached egg

AT A GLANCE

  • Serves 4 people

  • 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.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

ELODIE RAMBAUD

Drinking Suggestion:

DRY LAGER. , suggested by MAX ALLEN

FEATURED IN

Sep 2007

Sep 2007

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