Ingredients
| 100ml olive oil | |
| 1 jalapeño, cut in half | |
| 500g tomatoes, blanched, skinned, chopped into large chunks | |
| 4 poached eggs | |
| 20g tahini | |
| 40g full fat Greek-style yoghurt | |
| 30g garlic | |
| 80g pinenuts | |
| 35g flat-leafed parsley | |
| flatbread, to dip and serve |
This is my riff on an amazing dish from Franco-Palestinian chef Fadi Kattan, author of the most wonderful book Bethlehem. This slowly cooked dip is a one-pan brunch favourite that we have made at Kai since I first laid my hands on this cookbook – it will become one of your delicious favourites, I promise you. The classic dish is rooted in traditional Palestinian cooking, but also very popular throughout the Levant, including Syria with little slight variations.
Instructions
| 1. | Heat the oil in a medium-sized frying pan on a medium heat. |
| 2. | Add the jalapeño and tomatoes and cook for around 3 minutes. |
| 3. | Add a big pinch of salt and black pepper then add the poached eggs. |
| 4. | Swirl the tahini into the yoghurt. |
| 5. | In another pan heat a dash of olive oil and fry the sliced garlic and pinenuts until golden brown. |
| 6. | Dollop the tahini yoghurt over the eggs and spoon over the fried garlic, pinenuts and flat-leafed parsley. |
| 7. | Dip in with a wonderful flatbread (try your hand at making a traditional manakish – they are super simple). |
Recipe Jess Murphy / Styling Fiona Lascelles / Photography Tony Nyberg