Baharat Beef And Fried Egg Recipe

Cook and season the beef

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the ground beef, breaking it up with a spatula. Sprinkle in the baharat, 1 tsp salt and 1 tsp black pepper. Cook until browned and cooked through, about 7–9 minutes, stirring occasionally to crumble evenly. Taste and adjust seasoning if needed. Transfer cooked beef to a bowl and keep warm.

Slice and start onions

Thinly slice onions so you have about 2 cups. In a separate wide skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat until shimmering.

Caramelize onions

Add sliced onions to the skillet, stir to coat, then sprinkle 1 tsp sugar and 1 tsp salt over them. Cook, stirring occasionally, over medium to medium-low heat until onions are deep golden and jammy, 20–25 minutes. If they start to stick, add 1–2 tablespoons water to deglaze and continue cooking. Stir in 1 teaspoon sumac at the end to brighten the flavor and remove from heat.

Mix sauce

In a bowl whisk together 1/2 cup tahini, 1/4 cup Greek yogurt, 1 tablespoon lemon juice, 1 minced garlic clove and 1/2 teaspoon salt. Tahini will seize — slowly whisk in 2 tablespoons water (add more 1 tsp at a time if needed) until a smooth, pourable consistency is reached. Taste and adjust lemon or salt as desired. Keep chilled until plating.

Toast almonds

In a small dry skillet over medium heat, toast 1/4 cup sliced almonds, stirring, until fragrant and lightly golden, about 2–3 minutes. Transfer to a small bowl to cool.

Fry eggs

In the skillet used for beef (wipe clean) or a fresh nonstick pan, heat 2 tablespoons olive oil over medium heat. Crack 4 eggs into the pan (or crack into a bowl and add gently). Fry until whites are set but yolks still runny, about 3–4 minutes for sunny-side; for basted eggs, spoon hot oil over whites for 30–45 seconds. Season eggs with flaky salt and freshly ground black pepper.

Assemble and serve

Warm bread. On each plate or on a shared platter, spread a thin drizzle of white tahini sauce, then mound a quarter of the baharat beef. Top beef with a generous spoonful of caramelized onions. Place a fried egg over each portion. Drizzle remaining tahini around, sprinkle toasted almonds, chopped parsley, and additional 1/2 teaspoon sumac over the eggs and onions. Finish with another pinch of flaky salt and a grind of black pepper. Serve immediately with warm flatbread or toast to scoop.