Sabich Recipe with Slow-Cooked Eggs

Richard Turner's stunning sabich recipe is inspired by his travels to Israel, bringing a British twist to this street food classic by using quality sourdough bread. Slow-cooked, coffee-infused eggs (also known as huevos haminados) are just the thing to wake up to when you're feeling groggy, so get everything ready for this open sandwich the day before for a weekend brunch feast.

Slow-cooked eggs (huevos haminados)
4 eggs
285ml of coffee
3 onion skins
Green zhoug
2 green chillies, chopped
1 bunch of coriander leaves, chopped
1 bunch of flat-leaf parsley, chopped
2 garlic cloves, peeled and crushed to a paste
1 tsp ground coriander
1 tsp flaky sea salt
1 tsp ground cumin
100ml of extra virgin olive oil
1 tsp vinegar
Sabich
2 aubergines
4 slices of sourdough
200ml of tahini sauce, (tahini paste thinned down with lemon juice and seasoned with salt and finely grated lemon zest)
200g of diced cucumber, tomato and parsley, dressed in lemon juice (Israeli salad)
250ml of extra virgin olive oil
1 preserved lemon, peeled and chopped
flaky sea salt
freshly ground black pepper

print recipe

shopping List

Blender

To cook the eggs, preheat the oven to 90°C

Place the eggs in a lidded casserole dish. Pour in the coffee, add the onion skins and top up with enough water to cover. Cover the dish tightly, place in the oven and cook overnight

Remove from the oven, crack the shells lightly and return to the pot to cool in the liquid

To make the zhoug, pulse all the ingredients in a blender until combined but not too smooth. You should have a course, bright green sauce

Using a vegetable peeler, peel away strips of aubergine skin from top to bottom, so they end up with alternating black and white stripes. Cut the aubergines width-ways into 2cm thick slices

Heat the extra virgin olive oil in a wide pan. Fry the aubergine until nice and dark, turning once, for 6–8 minutes. Remove from the pan, leave to drain on kitchen paper then sprinkle with flaky sea salt

To make the sabish, place a slice of toasted white sourdough on each plate. Spoon a tablespoon of tahini sauce over each, then arrange overlapping slices of fried aubergine on top

Spoon over some more tahini sauce, without completely covering the aubergines. Peel and slice the eggs, season, and lay on top of the aubergine

Drizzle over more tahini sauce and spoon over the green zhoug. Spoon the salad on top and sprinkle with chopped preserved lemon. Serve immediately

Discover more:

Share recipe

Richard Turner

Chef Richard H. Turner is a man of many meaty pleasures. Classically trained by legendary chefs the Roux brothers, Pierre Koffmann and Marco Pierre White, these days he's up past his forearms in the London restaurant scene - from London's celebrated Pitt Cue Co., to Hawksmoor, Foxlow and beyond.