This recipe has been produced and tested in partnership with Tenderstem® broccoli


For the whipped tahini yogurt


  • 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 Tenderstem® 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 Tenderstem® 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 Tenderstem® broccoli. Crack the eggs into two gaps in the Tenderstem® 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 Tenderstem® 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 Tenderstem® broccoli, and sprinkle over a pinch of sumac. Serve with the olive oil toasts.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating