Braised eggs with beef, smoked aubergine and tomato

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4 aubergines (1.1kg gross)
1 tbsp olive oil, plus extra for drizzling
1 large onion, finely chopped (200g net)
6 garlic cloves, roughly chopped (20g net)
½ tsp chilli flakes
½ tsp ground cinnamon
½ tsp ground cumin
2 tsp tomato paste
300g minced beef
2 medium tomatoes, chopped (100g net)
2 tsp finely chopped preserved lemon (15g)
4 eggs
¾ tsp sumac
1 tbsp chopped parsley
Salt and black pepper

Tahini sauce:
40g tahini
2 tbsp lemon juice
1 garlic clove, crushed

Serves four


Pierce the aubergines with a sharp knife in a few places and place each directly over a naked flame on your stovetop. Cook on medium heat for 20 minutes, turning occasionally with metal tongs until the outside is totally burnt and the aubergine starts to collapse on itself. Alternatively, place the pierced aubergines on a tin foil lined tray under a hot grill in the oven for an hour, turning every 20 minutes. Remove from and place in a colander. Cut a single slit in each aubergine, from top to bottom and allow the juices to strain. Once cool enough to handle, scoop out all the flesh, avoiding all black skin, and set aside. You should have about 370g aubergine flesh. Prepare the tahini sauce by simply whisking together all the ingredients with ¼ teaspoon of salt and 1 tablespoon of water. It needs to be thick and rich, but you may need to add a splash of water if it is stiff. Next heat up the olive oil in a medium, heavy-based frying pan. Add the onion, garlic, chilli, cinnamon and cumin and tomato paste and sauté on a medium–high heat for 6 minutes to soften and colour a bit. Add the minced beef, 1 teaspoon of salt and some black pepper and brown well, 5–6 minutes, stirring, on high heat. Mix in the tomatoes, preserved lemon and aubergine flesh and cook for a further 5 minutes. Add up to 90ml of water if the sauce is becoming very thick. Make 4 small wells in the mix and break an egg into each. Cook the eggs on low heat for about 10 minutes, until the egg whites are cooked but the yolks are still runny. Covering the pan with a lid will hasten the process but make the yolks look a bit cloudy. Remove from the heat and dot with dollops of tahini sauce, sprinkle with sumac and finish with the parsley and a drizzle of olive oil. Serve at once.

Perfect with

  1. Aleppo chilli flakes

    Aleppo chilli flakes

  2. Sumac

    Yotam's desert island spice, for a lemony kick to your cooking



{based on 4 reviews}

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  • Recipes My Aussie Version
    (09/12/2015) Hello Yotam, thank you for your brilliant food, my wife and I love watching your journey's. Just cooked up a version of this beautiful recipe, turned out very well. Delicious.
  • Recipes Awesome flavours
    (11/01/2015) You forgot to mention when to input the tomato paste. I realised after I had added the tomaotes and aubergines and thought the paste should have gone in after the beef and before the tomatoes and aubergines. No worries I added it along with extra water and white wine and cooked for a bit longer. The taste was awesome as I always find with your recipies ! xx

    REPLY: "Thanks so much for the feedback: sorry it wasn't perfect for you. We'll make sure the change is made to the recipe!"
  • Recipes Lovely
    (25/10/2013) I made this a while ago and it really is as fabulous as it looks, lots of flavour and worth the effort its a great dish if you end up having friends drop round at the last minute and always goes down well with a great bread to scoop up whats left in the bottom of the dish - a real crowd pleaser
  • Recipes New Taste
    (12/07/2013) Saw the DVD, happy to have found the contents of the recipe here!
    Grilled the aubergines in the oven, came out great.
    Next time i will leave the eggs uncovered, they were a bit cooked.
    Delicious with thin Turkish bread and how much fun it is to find all the groceries, like the preserved lemon, in the little Mediterranean shops.
    We loved the new taste of this dish, stays on our menu!

    Recipe is easy to follow!

    Thank you!!