Baked Eggs with Sumac Broccoli and Tahini Yogurt

Make the tahini yogurt: whisk the tahini, crushed garlic, lemon juice, a pinch of salt, and 2 tbsp ice-cold water in a small bowl until pale and smooth. Gently fold in the Greek yogurt, then taste and adjust with more lemon juice or salt if needed.

Preheat the oven to 180°C/160°C fan/gas 4. Place the long-stem broccoli in a wide ovenproof frying pan in a snug single layer. Pour in enough boiling water to come about 1 cm up the stems, season with a pinch of salt, cover, and steam over medium heat for 2-4 minutes until bright green. Drain off any remaining water.

Add the olive oil to the pan and turn the broccoli to coat. Make two small gaps between the stems and crack in the eggs. Sprinkle with sumac, chilli flakes if using, and black pepper.

Transfer the pan to the oven and bake for 4-6 minutes, or until the whites are just set and the yolks are still runny. Meanwhile, toast the bread and drizzle lightly with olive oil.

Spoon the tahini yogurt over the eggs and broccoli, then finish with an extra pinch of sumac. Serve immediately with the olive oil toast.