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Baked Eggs with Axis Venison and Tahini Sauce

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course


  • 2 tablespoons olive oil
  • 1 cup cherry or grape tomatoes
  • 1 onion diced
  • 4 cloves garlic diced
  • 2 lb ground Axis venison
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • A few turns of black pepper
  • 2 tablespoons pine nuts
  • 2 tablespoons unsalted pistachios
  • Zest of 1 lemon
  • 4 tablespoons harissa
  • 1/2 cup stock of your choice
  • 4 eggs


  • Heat 1 tablespoon of the oil in a skillet and char the tomatoes. Stir for about 5 minutes and set aside on a plate or bowl.
  • Add remaining oil to the pan and saute the onion and garlic. Add a sprinkle of salt to help release the juices and soften for 5 minutes.
  • Preheat the oven to 350 degrees F.
  • Add the meat to the pan and break up with a wooden spoon or spatula.
  • Add the cumin, salt and pepper and continue to break up and cook until the meat is well browned.
  • Stir in pine nuts and pistachios, lemon zest and harissa.
  • Add the stock. Make 4 wells in the meat and crack eggs one at a time into a bowl and then pour one egg into each hole. Sprinkle the charred tomatoes on top and transfer the whole thing to the oven.
  • Cook for about 20 minutes, until egg whites are cooked through and yolks are still soft and runny.