Baked eggs with sumac, Tenderstem® broccoli and tahini yogurt
Sumac-spiced baked eggs, lemony tahini and Tenderstem® broccoli make a delicious weekend brunch or speedy midweek meal. Best served with a hearty slice of olive oil toast
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Prep:15 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 705
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fat 41g
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saturates 14g
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carbs 44g
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sugars 0g
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fibre 6g
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protein 37g
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salt 2g
Ingredients
- 200g Tenderstem® 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
Method
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.
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.
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.
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.
