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

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

PT45M

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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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