Sabich Recipe with Slow-Cooked Eggs - Great British Chefs

Ingredients

• 4 eggs
• 285ml of coffee
• 3 onion skins
• 2 green chillies, chopped
• 1 bunch of coriander leaves, chopped
• 1 bunch of flat-leaf parsley, chopped
• 2 garlic cloves, peeled and crushed to a paste
• 1 tsp ground coriander
• 1 tsp flaky sea salt
• 1 tsp ground cumin
• 100ml of extra virgin olive oil
• 1 tsp vinegar
• 2 aubergines
• 4 slices of sourdough
• 200ml of tahini sauce, (tahini paste thinned down with lemon juice and seasoned with salt and finely grated lemon zest)
• 200g of diced cucumber, tomato and parsley, dressed in lemon juice (Israeli salad)
• 250ml of extra virgin olive oil
• 1 preserved lemon, peeled and chopped
• flaky sea salt
• freshly ground black pepper