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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Jimliyya of Legs and Breast of Squab. Take the legs of squab and the breast, place in a pot and add two spoons of oil, another of best murri and an adequate amount of vinegar, onion pounded with salt, coriander seed, caraway, pepper, sprigs of thyme and enough water; cook until the sauce equals its grease and the meat is cooked; dot with four egg yolks and cover the contents of the pot with two eggs, put it in a platter and sprinkle with pepper, decorate with the yolks and serve it.