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

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

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

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.