- On medium-high heat, heat 2 tablespoons of olive oil in a large frying pan. Add the beef and press it apart with a wooden spoon, spreading it around the pan so that it’s in one layer. Season with a pinch of salt. Allow the beef to crisp and brown on one side. Leave it to cook until any liquid has evaporated and the bottom of the meat has developed a golden crust.
- l Add the spices and pomegranate molasses and mix to allow the rest of the meat to crisp up, breaking part any large clumps. Season with another pinch of salt and pepper. This should take about 15 minutes. Sprinkle the parsley over the meat and stir through.
- Make the sauce: pour 75 ml of very hot (but not boiling water) in to a bowl. Add the saffron threads and leave for 10 minutes. Once the water is a dark golden colour and has cooled, mix with the tahini paste, 1 tablespoon at a time (do not add it all at once). It should thicken but keep stirring until the liquid’s incorporated and the mixture becomes smooth. Add the lemon juice and honey. You should have a creamy, pourable consistency. If too thick, add a little more water, one teaspoon at a time. If too thin, add a drizzle of tahini paste and mix very well.
- Whilst the pan’s over a medium-high heat, make 4 wells in the minced beef, by moving the meat around with a wooden spoon. Add a teaspoon of olive oil to each well and crack an egg into each one. Don’t worry if they crack over the meat a little bit, this will taste great. Spread the whites out slightly with a spoon. Allow the whites to fully cook through and slightly crispy in some areas. I prefer the yolks runny but if you’d prefer them more well done, place a lid over the pan for 30 seconds to a minute to cook them through. Season the eggs with a pinch of salt.
- To serve, drizzle the saffron tahina over the eggs (save a little for bread dipping) and enjoy with chopped salad and some good pita bread or challah.
Spicy beef fried eggs with saffron tahina sauce
Spicy beef pairs perfectly with crisp fried eggs and smooth, creamy tahina
SERVES 2
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