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Baked eggs with sumac, long-stem broccoli and tahini yogurt

Baked eggs and Tenderstem® broccoli in a wide pan with tahini dip, sumac and toast

Baked eggs with sumac, long-stem broccoli and tahini yogurt

Name: Baked eggs with sumac, long-stem broccoli and tahini yogurt
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 200g long-stem broccoli; 1 tbsp olive oil plus a drizzle; ½ small garlic clove crushed; 2 large eggs; ½ tsp sumac plus a pinch; chilli flakes (optional); 2 slices of bloomer or sourdough; 2 tbsp tahini; ½ small garlic clove crushed; squeeze of lemon juice; 6 tbsp thick Greek yogurt

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

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Sumac-spiced baked eggs, lemony tahini and long-stem broccoli make a delicious weekend brunch or speedy midweek meal. Best served with a hearty slice of olive oil toast

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g long-stem broccoli
1 tbsp olive oil

plus a drizzle
½ small garlic clove

crushed
2 large eggs
½ tsp sumac

plus a pinch
chilli flakes

(optional)
2 slices of bloomer or sourdough

For the whipped tahini yogurt

2 tbsp tahini
½ small garlic clove

crushed
squeeze of lemon juice
6 tbsp thick Greek yogurt

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Nutrition: Per serving

kcal705
fat41g
saturates14g
carbs44g
sugars9g
fibre6g

high
protein37g
salt2g

Method

step 1

Put the tahini, garlic, lemon, a pinch of salt and 2 tbsp ice cold water in a bowl and whisk until light and airy. Lightly fold in the yogurt. Taste and adjust the lemon and seasoning.
step 2

Heat the oven to 180C/160C fan/gas 4. Arrange the long-stem broccoli in a wide, ovenproof frying pan so it sits in a single layer fairly snugly. Pour over about 250ml boiling water to cover the long-stem broccoli by 1cm, add a pinch of salt, and cover with a lid or baking sheet. Steam over a medium heat for 2-4 mins until bright green, then remove the lid and pour off any remaining water.
step 3

Add the olive oil and garlic and toss with the long-stem broccoli. Crack the eggs into two gaps in the long-stem broccoli, sprinkle over the sumac, chilli flakes, if using, and some black pepper. Transfer to the oven and cook for 4-6 mins until the whites are set but the yolks are runny, and the long-stem broccoli is tender. Toast the bread, and drizzle with a little olive oil.
step 4

Dollop the tahini yogurt in teaspoons over the baked eggs and long-stem broccoli, and sprinkle over a pinch of sumac. Serve with the olive oil toasts.

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