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Meat and poultry
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Cakes and baking
Sous vide
Pickling
Chef tricks

Sabich on sourdough with green zhoug and eggs slow-cooked in coffee (huevos haminados)

by
Richard Turner
Sabich
  • Snack
  • easy
  • 4
  • 45 minutes, plus overnight cooking time for the eggs

PT45M

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Ingredients

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Equipment

  • Blender

Method

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1
To cook the eggs, preheat the oven to 90°C
2
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
3
Remove from the oven, crack the shells lightly and return to the pot to cool in the liquid
4
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
5
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
6
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
7
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
8
Spoon over some more tahini sauce, without completely covering the aubergines. Peel and slice the eggs, season, and lay on top of the aubergine
9
Drizzle over more tahini sauce and spoon over the green zhoug. Spoon the salad on top and sprinkle with chopped preserved lemon. Serve immediately
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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.

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