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

4
45 minutes

Ingredients

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

Method

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
  • 4 eggs
  • 3 onion skins
  • 285ml of coffee
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
  • 1 tsp vinegar
  • 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
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
  • 2 aubergines
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
  • 250ml of extra virgin olive oil
  • 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
  • 4 slices of sourdough
  • 200ml of tahini sauce, (tahini paste thinned down with lemon juice and seasoned with salt and finely grated lemon zest)
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
  • 200g of diced cucumber, tomato and parsley, dressed in lemon juice (Israeli salad)
  • 1 preserved lemon, peeled and chopped