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Sabich on sourdough with green zhoug and eggs slow-cooked in coffee (huevos haminados)
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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.
First published in 2017
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Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- Blender
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
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
First published in 2017
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