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: Serves 2
Cuisine: middle eastern
Ingredients: 200g long-stem broccoli; 1 tbsp olive oil plus a drizzle; 1/2 small garlic clove crushed; 2 large eggs; 1/2 tsp sumac plus a pinch; chilli flakes (optional); 2 slices of bloomer or sourdough; 2 tbsp tahini; 1/2 small garlic clove crushed; squeeze of lemon juice; 6 tbsp thick Greek yogurt

⏱ 25 mins 🍽 Serves 2 🌶 middle eastern ✅ Easy 🏷 Breakfast

This vibrant Middle Eastern dish combines baked eggs spiced with sumac and tender long-stem broccoli, all served with a creamy, lemony tahini yogurt. It's a flavourful meal that works beautifully for a weekend brunch or a simple dinner. The eggs are baked until the whites are set with runny yolks, paired with garlicky broccoli and olive oil toast. Ready in just 25 minutes, it's a satisfying and speedy option.

Ingredients

200g long-stem broccoli
1 tbsp olive oil plus a drizzle
1/2 small garlic clove crushed
2 large eggs
1/2 tsp sumac plus a pinch
chilli flakes (optional)
2 slices of bloomer or sourdough
2 tbsp tahini
1/2 small garlic clove crushed
squeeze of lemon juice
6 tbsp thick Greek yogurt

Method

In a bowl, combine the tahini, garlic, lemon juice, a pinch of salt and 2 tbsp ice cold water, whisking until the mixture becomes light. Gently fold the Greek yogurt into the tahini mixture. Check the flavour and adjust the lemon and seasoning as needed.
Preheat your oven to 180C/160C fan/gas 4. Place the long-stem broccoli in a single, snug layer in a wide ovenproof frying pan. Cover the broccoli with about 250ml boiling water so it is submerged by 1cm, add a pinch of salt, and cover the pan with a lid or baking sheet. Allow it to steam for 2-4 mins until it turns bright green, then uncover and drain off any leftover water.
Toss the broccoli with the olive oil and garlic. Crack the two eggs into spaces among the broccoli. Sprinkle the sumac, optional chilli flakes, and some black pepper over everything. Place the pan in the oven and bake for 4-6 mins until the egg whites are set, the yolks remain runny, and the broccoli is tender. Meanwhile, toast the bread slices and drizzle them with a little olive oil.
Spoon teaspoons of the prepared tahini yogurt over the baked eggs and broccoli. Finish with a final pinch of sumac sprinkled on top. Serve the dish immediately with the prepared olive oil toasts.

Nutrition (per serving)

Calories705 kcal

Fat41 g

Saturates14 g

Carbs44 g

Sugars9 g

Fibre6 g

Protein37 g

Sodium800 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryBreakfast

Cuisinemiddle eastern

DietVegetarian