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 long-stem 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 long-stem 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 long-stem broccoli. Crack the eggs into two gaps in the long-stem 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 long-stem broccoli is tender. Toast the bread, and drizzle with a little olive oil.

Dollop the tahini yogurt in teaspoons over the baked eggs and long-stem broccoli, and sprinkle over a pinch of sumac. Serve with the olive oil toasts.