Egyptian salad recipe

Rachel de Thample
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There’s no dish that celebrates eggs more than one crowned with a poached egg, just awaiting the pierce of a fork to release its warm golden yolk. When perched upon a salad, the dribbling yolk creates the most regal dressing. It’s a superb way to celebrate the humble egg.

Ingredients

4 tbsp Pine nuts
4 tbsp Sesame seeds
1.5 tsp Cumin seed
3 Glugs of Olive oil
4 Slices of sourdough or rye, torn into 2cm hunks
500 g Slender carrots, larger ones halved lengthwise
3 Garlic cloves, peeled and chopped
1 Red chilli, finely chopped (use less for a milder dish)
1 pinch Sea salt and freshly ground pepper
1 handful Fresh mint leaves, chopped
1 Large or 2 smaller leeks, cut into wispy 4cm-long slivers
4 handfuls Watercress
1 Lemon
1 tbsp White wine vinegar
4 Eggs

Details

Cuisine: Middle Eastern
Recipe Type: Main
Difficulty: Easy
Preparation Time: 10 mins
Cooking Time: 5 mins
Serves: 4

Step-by-step

Place a large lidded frying pan over medium-high heat. Add the pine nuts, sesame seeds and cumin seeds. Toast until golden and fragrant. Spoon into a dish and set aside.
Place the pan back on the heat. Splash a good bit of olive oil in. Add the torn bread hunks. Season with salt and cook until golden. Spoon into a dish with the spicy seed mix.
Brush the pan clean and add more oil. Then toss the carrots in. Pop a lid on and fry over medium heat, shaking from time to time, until the carrots are softened and start to get crisp and golden around the edges. Remove the lid and add the garlic and chilli. Fry until softened. Season. Take off the heat, dust the seed mix over and toss to coat. Divide between plates and sprinkle the fried bread over.
Rinse the pan and wipe it clean. Set over high heat. Add another good splash of oil. Once hot, add the leek strands to the pan. Lower the heat a bit and fry until just golden and starting to crisp. Season with salt. Spoon onto a clean cloth to blot dry.
Put on a pan of water, deep enough to cover the eggs. Add the vinegar, which helps the white from spreading. Bring to a gentle simmer. Gently slip the eggs into the water, one by one. Cook at a soft simmer for 3-4 minutes, depending on how soft you want the yolk. Remove with a slotted spoon and set on a clean cloth to catch excess water.
Top each mound of carrots with the mint leaves and a handful of watercress. Squeeze the lemon juice over. Perch an egg on each salad and season. Top with a nest of crispy leeks and serve.