Braised eggs with lamb, tahini & sumac from Jerusalem (page 205) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • hlauer on April 22, 2026

    Doubled the meat and also served with lavash and toom. Delicious

  • Dinovino on June 26, 2022

    Can substitute slivered almonds for pine nuts.

  • KarinaFrancis on December 02, 2021

    We had this for supper, with some yogurt flatbread and the 2 of us polished off the whole thing. Loved all of the flavours together. Like Barb_N it I used a pan that was too big, but will fix that next time I make it

  • Jesmondgirl on February 27, 2020

    Really tasty brunch dish. Used ready made Zhoug Paste from Waitrose.

  • anya_sf on May 29, 2017

    Loved this. Two of us ate the whole thing for dinner, with bread. Don't skip the yogurt sauce. The only change I would make is to use fewer nuts.

  • Barb_N on March 29, 2017

    Like most Ottolenghi recipes, a riot of flavors! I used my usual shakshuka pan but the lamb mixture was thin on the ground, not enough to braise eggs in. I added chopped kale and this solved the problem. I skipped the nuts since I didn't have the right kinds. I also upped the harissa and spices and thought about adding more preserved lemon. I liked this dish much more than shakshouka which has always been to soupy.

  • TrishaCP on December 28, 2014

    This is really delicious-perfect flavors all around. It is very savory and while lightened by the sumac, preserved lemon, tomatoes, and yogurt, the flavor would be too heavy for a light meal. I used 8 oz of ground lamb since that is what I had and it was plenty of meat.

  • westminstr on September 02, 2014

    I loved this dish! Unfortunately the kids did not so I will have to wait a while before repeating. For next time, I would omit the tomatoes and toast the nuts ahead to simplify prep. Served with swiss chard sauteed with garlic, this was a great combo.

  • twoyolks on August 21, 2014

    This is more braised lamb with eggs rather than eggs with lamb. The flavor of the lamb is much stronger than the flavor of the eggs. I would prefer more of an egg component and less of a meat component. Also, I don't think the nuts added much other than crunch.

  • aargle on November 02, 2013

    This was delicious. Used 500grams lamb and also added a tin of chickpeas to cooked lamb. The whole family gave it a big thumbs up

  • purpleshiny on May 28, 2013

    Wonderful dish. We used a pound of lamb the first time - that was definitely too much. I think this could go vegetarian nicely with tempeh in place of the lamb - will be trying that next time. The nuts add a wonderful texture and the flavors are beautifully balanced.

  • kmattingly on April 22, 2013

    I wouldn't change anything in this dish - it was absolutely delightful.

  • meggan on February 10, 2013

    This was good but next time I will cut the pistachio and pine nut amounts in half and double the Harissa.

  • mcvl on February 06, 2013

    Omigosh, I made this for company last night and we ended up competing for who could lick the frying pan. This is delicious, delicious, delicious. I couldn't find shelled pistachios and wasn't up for shelling them myself, so used slivered almonds instead.

  • lmalter on November 28, 2012

    Preserved lemon substitution: I'd recommend lightly sauteeing for a minute or two a couple of seeded lemon slices in just a touch of light oil with some salt, then putting it in the oven (in the skillet) for ten to twelve minutes in a moderate oven, adding a pinch of salt and a tablespoon or two of water, to prevent the juices from getting too sticky. Then I'd chop it and use it with the pan juices. Preserved lemon has a somewhat more mellow, less acidic quality than fresh lemon, which is why I would not substitute fresh.

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