Sabich Eggs Benedict

This is a mash up of one of my favourite street food snacks, Sabich, an Iraqi sandwich that’s made from soft pita stuffed with aubergines, salads and tahini, and my favourite brunch, eggs Benedict.


  1. Heat a griddle pan over a high heat. Toss the aubergine slices in the olive oil and season with a good pinch of salt. Griddle for 2-3 minutes a side until charred and tender. Set to one side and season with Baharat.
  2. Poach the eggs in boiling water until just cooked through.
  3. Meanwhile, mix the tahini with the lemon juice, water and a good pinch of salt into a silky smooth sauce. This will split and then come back together.
  4. Toast the bagels and spread both sides with cream cheese. Arrange the onto serving plates. Top each half with spinach and two slices of cooked aubergine. Place an egg on top of each half and drizzle over plenty of the tahini sauce. Arrange onions on the side of the dish and garnish with the sesame seeds, dill and Aleppo pepper flakes.


Serves 4

1 large aubergine, cut into ½ cm slices
3 tbsp olive oil
½ tsp Baharat
8 free range eggs
100g tahini
The juice of a lemon
80ml of water
4 bagels
160g cream cheese
200g baby spinach, wilted
Macerated red onions to serve
Black sesame seeds to garnish
Dill to garnish
Aleppo pepper flakes to garnish

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