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Braised beans with tahini yoghurt and poached egg

Australian Gourmet Traveller breakfast or brunch recipe for braised beans with tahini yoghurt and poached egg
Braised beans with tahini yoghurt and poached egg

Braised beans with tahini yoghurt and poached egg

Ben Dearnley
4
15M
25M
40M

Ingredients

Method

Main

1.Heat oil in a saucepan, add shallots and cumin seeds and sauté gently over low-medium heat for 5 minutes or until shallots are soft. Add beans and cook, stirring occasionally for 12-15 minutes or until beans are just tender. Season to taste with sea salt and freshly ground black pepper, remove from heat and stir through coriander.
2.Bring a large saucepan of water to a simmer, break eggs into water and poach for 4 minutes.
3.Meanwhile, combine yoghurt and tahini in a bowl and season to taste. Divide beans among plates, top with a dollop of yoghurt and an egg, scatter with toasted sesame seeds and serve.

Drink Suggestion: Dry lager. Drink suggestion by Max Allen

Notes

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