Braised Eggs with Pork
Recipe type: dinner
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • olive oil
  • medium onion, chopped
  • 3 cloves of garlic, chopped
  • 1½ cups of ground pork (or chicken, beef, lamb)
  • 1 to 2 teaspoons sumac (can use lemon zest)
  • 2 teaspoons cumin
  • 1 teaspoon chili pepper flakes
  • ¼ cup pistachios, toasted
  • ¼ cup pine nuts, toasted
  • 8 to 10 cherry tomatoes
  • ¼ to ½ cup chicken stock
  • 4 eggs
  • Greek yogurt, for topping
  • coriander leaves, chopped for garnish
  1. In a frying pan over medium heat, add a splash of olive oil. Add onion and cook until tender then add garlic and pork. Increase heat and brown meat – stirring occasionally. Season with sumac, chili pepper flakes and cumin. Toss to combine then set aside.
  2. In a small frying pan over high heat add tomatoes and allow to blister; shake pan to move tomatoes around. Remove from heat and set aside.
  3. Reheat meat with chicken stock and bring to a boil. You want to wet the meat, not drown it. Make four small indents in the meat sauce and crack open the eggs. Reduce heat to low, place a lid on the frying pan and cook eggs for 5 minutes. Add tomatoes, cover, and cook for another 3 to 5 minutes or until the egg whites are cooked. Remove from heat, add a few dollops of yogurt and sprinkle with sumac and coriander. Serve immediately.
Make a chunky coriander and parsley dressing and use as a topping. If the yogurt is too thick, thin with a bit of water. Enjoy!
Recipe by The Culinary Chase at