Baked eggs with sumac, tenderstem broccoli and tahini‑yogurt sauce
Per serving
Baked eggs flavored with sumac, paired with a lemon tahini‑yogurt and crisp tenderstem broccoli — an ideal dish for a weekend brunch or a quick weekday lunch. Serve with fragrant olive‑oil‑drizzled toast and enjoy the bright Mediterranean flavor.
Ingredients
2 serv.Step-by-step instructions
- 1
In a bowl, whisk together the tahini, minced garlic, lemon juice, a pinch of salt and 2 tbsp cold water until smooth and light. Gently fold in the Greek yogurt and stir. Taste and, if needed, adjust the flavor with more lemon or additional spices.
- 2
Preheat the oven to 180 °C (160 °C on convection/gas 4). In a wide, oven‑safe skillet, spread the tenderstem broccoli in a single layer. Add 250 ml boiling water just enough to cover the stems by 1 cm, sprinkle with a pinch of salt, cover with a lid or foil and simmer over medium heat for 2–4 minutes, until the colour turns bright green. Then remove the lid and drain any excess liquid.
- 3
Drizzle the broccoli with olive oil, add the minced garlic and toss quickly. In each of the two gaps between the stems, crack an egg, sprinkle with sumac and, if desired, chili flakes and a pinch of black pepper. Transfer the skillet to the oven and bake for 4–6 minutes, until the whites set but the yolks remain runny and the broccoli is tender.
- 4
Spoon the tahini‑yogurt sauce over the baked eggs and broccoli, sprinkle with another pinch of sumac. Serve with toasted olive‑oil‑drizzled bread.
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