Slow Cooked Broccoli and Jammy Eggs on Spelt Flatbread with Quick Pickled Onion
Slow cooked broccoli takes on a creamy luscious texture and flavour and this dish is such a glorious combination of flavours, but any of the elements can be made separately; the slow cooked broccoli is a healthy, comforting dish on its own or served alongside roast meat or fish. Make double the recipe and store it in the fridge, it is great reheated or eaten at room temperature.
The flatbread is so quick and can be whipped up to serve with dips or as a breakfast bread.
The quick pickled onion is fabulous with just about anything!
If you precook the broccoli, this whole dish can be whipped up in 10 minutes.
The Broccoli and Pickled Onion
1 red onion, trimmed, cut in half and thinly sliced
2tbs olive oil
1 head of broccoli cut down to small florets, trimmed stalk can also be used
2 cloves garlic, minced, grated or finely chopped
1 red chilli, finely sliced
Put half the onion in a small bowl and squeeze the lemon over it. Sprinkle with half a teaspoon of salt and stir. Set it aside whilst you prepare the rest.
Gently heat the oil in wide non stick pan and add the remaining onion, broccoli, garlic and 1/3 to 1/2 [to taste] of the sliced chilli. Add a teaspoon of salt.
Cook stirring occasionally for 30-45 minutes or until there is absolutely no crunch left in the broccoli. [The cooking time will depend on the size of the chunks of broccoli, so keep them small]
2 cups spelt flour
1 cup plain yoghurt
1 tbs olive oil
While the broccoli is cooking prepare your flatbread.
Stir everything together until you have a soft dough.
Wrap in glad wrap and set aside until you are ready to serve and then divide into 4 pieces and roll out each piece to a rough circle or oval shape.
Cook over a medium high heat in a dry preheated non stick frypan 2-3 minutes each side
8 large eggs
Boil a saucepan of water big enough to take all the eggs.
Gently drop the eggs in the boiling water and cook 5 1/2 – 6 minutes. Take off the heat immediately and remove the shells
Spoon a quarter of the broccoli onto each flatbread.
Break each egg in half and place 4 egg halves on each flatbread.
Sprinkle with coriander leaves, chopped chilli and some hummus drizzled over the top. Serve with the drained pickled onion.
Serves 4.Back to Blog Page