February 11 2025
This delicious poached eggs, broccoli and spiced yoghurt brunch dish isn’t a million miles away from the popular ‘Turkish eggs’ recipe. Although in this incarnation we’re cramming in the a few more spices and a lot of veg! During the winter months we like to use purple sprouting broccoli, but in the summer, roast tomatoes are an incredible alternative.
Serves 2
Ingredients
- 2 very fresh Respectful eggs
- 1 tablespoon cider vinegar
- 300g of fresh purple sprouting broccoli (or use tender stem broccoli)
- 4 tablespoons of extra virgin olive oil
- 1 garlic clove, very thinly sliced
- 1 teaspoon of nigella seeds
- ½ teaspoon of chilli flakes
- 1 tsp of sweet smoked paprika
- 1 sprig of rosemary
- 6 tablespoons natural yoghurt
- Salt and freshly ground black pepper
Method
1. Bring a medium pan of water to the boil and add the vinegar. Twirl a spoon in the water to make a mini whirlpool. Crack in the eggs, turn the heat down to low and cook for 2 ½ –3 minutes, until the eggs are soft poached. (Remember: the fresher the eggs, the better they poach.) Remove the eggs carefully with a slotted spoon. Set aside to keep warm.
2. Bring another larger pan of salted water to the boil, add the purple sprouting broccoli and simmer for a couple of minutes. It wants to retain a slight bite to the stem. Drain the broccoli and allow it to steam off for a moment.
3. Meanwhile, add the olive oil to a small pan and set over a medium heat. When the oil is hot add the sliced garlic, nigella seeds, smoked paprika, chopped rosemary and a touch of salt and pepper. Cook the garlic and spices for a minute or so, until the garlic is softened but not browned, then remove the pan from the heat.
4. Stir a third of the hot spiced olive oil through the yoghurt and dress the warm broccoli with another third.
5. Divide the yoghurt between two warm bowls. Arrange the dressed broccoli in the bowls with the yoghurt and place the poached eggs on top or alongside. Season everything with a little more salt and pepper and finish by trickling over the last of the spiced oil.
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