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| Braised Green Beans with Poached Eggs and Yoghurt Sauce |
To make a more substantial meal, serve with slices or pan-fried haloumi
Serves 4
Braised Green Beans with Poached Eggs and Yoghurt Sauce recipe: 2 tablespoons olive oil. 1 large red onion, thinly sliced. 1/2 each 1 red and yellow capsicum, thinly sliced. 2 cloves garlic, crushed. 1 teaspoon cumin seeds pinch of chilli flakes. 500 grams round green beans, stems removed. small handful basil, roughly chopped. sea salt and freshly ground pepper
Yoghurt sauce: 1/2 cup thick plain yoghurt. 2 teaspoons tahini. 1 clove garlic, crushed. 4 eggs, poached olive oil ground paprika
Braised Green Beans with Poached Eggs and Yoghurt Sauce recipe: Heat the olive oil in a large sauté pan and cook the onion. capsicums, garlic, cumin seeds and chilli flakes for 3 minutes. Add the beans and 1/4 cup of water, season generously and cook, stirring often for about 15 minutes or until the beans are just tender Add another splash of water every 5 minutes to create a little steam to help cook the beans. Stir in the basil
Sauce: Combine the yoghurt, tahini, and garlic in a bowl and season
To serve: Divide the beans between plates and spoon over some of the yoghurt sauce. Top with a poached egg, a drizzle of olive oil, a pinch of paprika and a grind of black pepper. Serve any remaining yoghurt sauce separately. By then, the braised green beans with poached eggs is ready
