Beef, chard and egg casserole

Beef, chard and egg casserole

By
From
Breakfast: Morning, Noon & Night
Serves
4
Photographer
Danielle Wood

This is a delicious, Lebanese-inspired dish served with a tahini yoghurt-style dressing. It’s the dressing that takes it up a notch, and brings you back into the kitchen to make it again and again. The dressing can happily keep in your fridge for three days – but don’t add the parsley until just before you are ready to use it – and is also great with oily fish and roasted vegetables. I love using Swiss chard for this dish, which is in season between July and November, but you can use any kind of chard you like.

Ingredients

Quantity Ingredient

For the tahini dressing

Quantity Ingredient
150ml tahini
70ml lemon juice
150ml water
1 garlic clove, grated
salt, to taste
30g flat-leaf parsley, chopped

For the casserole

Quantity Ingredient
olive oil, for frying
1 red onion, finely chopped
400g lean minced beef
2 garlic cloves, grated
1 teaspoon chilli flakes
1 tablespoon tomato puree
2 tablespoons water
200g swiss chard, roughly chopped
4 duck eggs

Method

  1. Make the dressing by whisking together the tahini, lemon juice, water and garlic in a bowl until you have a creamy, smooth texture. Add salt to taste and set aside.
  2. To make the casserole, preheat the oven to 180°C. Pour 1 tablespoon of oil into a large frying pan over a medium heat and then add the onion. Fry the onion for 3–4 minutes until it is translucent. Add the mince and half of the garlic to the pan, and fry for 5 minutes before adding the chilli flakes and tomato purée. Continue to cook for around another 10 minutes, stirring occasionally, until the beef is a little crispy and brown in colour. Sometimes a bit of water leaches out from the mince, so if this happens just turn up the heat and allow the water to evaporate, then reduce the heat back to medium and carry on browning the beef. Spoon the mince mixture into a shallow casserole dish and set aside.
  3. Pour another tablespoon of oil into the frying pan and add the rest of the garlic. When the garlic starts to sizzle, add the chard; it may look quite a lot at first, but don’t worry, it does cook down. Fry the chard for 5–8 minutes, stirring now and again, until it has wilted down, then spoon it into the casserole dish.
  4. Combine the chard with the mince and spread the mixture evenly across the bottom of the dish, then make 4 large wells. Crack the eggs carefully into the wells, cover the dish with foil and then bake in the oven for 10 minutes. Remove the foil and serve at the table with the tahini dressing; stir the parsley through the dressing just before you serve.
Tags:
breakfast
brunch
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