Braised Eggs with Lamb, Tahini, and Sumac

Braised Eggs with Lamb, Tahini, and Sumac
Serves 4

Olive oil
1 medium onion, fine chop
6 cloves garlic, sliced thin
12oz ground lamb
2.5 tsp sumac
1.5 tsp cumin
1/2c Toasted pistachios
1/3c Toasted pine nuts
2 tsp harissa
1 Tbs lemon zest, minced (or 1 Tbs chopped preserved lemon)
2 cups whole cherry tomatoes
>1/2c chicken stock
6 large eggs
handful cilantro

Yogurt Sauce
>1/2c Greek yogurt
2 Tbs tahini
Juice of 1/2 lemon
Water, as needed
salt

Mix the sauce and set aside. Thin some if needed.

Heat a very wide pan and get extremely hot. Add the tomatoes and char, tossing occasionally, until well browned. Set aside.

Saute the onions and garlic, until colored some. Raise the heat to high and add the lamb. Brown the lamb well, and season with sumac, cumin, salt, and pepper. After a minute, mix in the nuts, lemon zest and harissa.

Add the stock to the pan, and bring to a boil. Make wells in the mixture and nestle eggs gently in. Cover the pan and cook over low heat for 3 minutes. Add the tomatoes on top, avoiding the yolks, cover and cook another 5 minutes (or until egg whites are barely cooked).

Remove from heat and dot on the yogurt sauce, along with some sumac (or zaatar) and cilantro. Serve with Israeli Salad.