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Broccolini, Mushroom, Egg & Sumac

There are days where I just love to eat simple, and this was one of those days. Went to the wet market and was drawn to broccolini and portobello mushrooms.

I tracked down this recipe from @sunbasket it was exactly what I wanted! Simple ingredients and kept whole. The sumac was a great surprise for freshness and earthiness (it's been sitting in my cabinet collecting dust, waiting for my next batch of hummus) and glad to have used to it.


  • 2 small bundles of broccolini, cut into bite-sized pieces

  • 1/2 white onion, sliced

  • 4 portobello mushrooms, sliced (including stem)

  • 4 cloves garlic, minced

  • 2 eggs

  • 2 stems spring onions, sliced

  • 2 tbsp soy sauce

  • Sumac

  • Olive oil

  • Salt

  • Pepper


  1. Toss broccolini with a bit of olive oil and salt and pepper

  2. Place in a 200C oven until slightly charred

  3. Over medium heat, cook onions with olive oil and salt until translucent

  4. Remove from pan and set aside

  5. Over high heat, cook mushrooms with olive oil until softened and a bit charred

  6. Add garlic and cooked onions to the pan

  7. Add broccolini and soy sauce, mix well

  8. In a separate pan, fry the eggs with a bit of olive oil

  9. Add a bit of water to the pan and cover with a lid to ensure the top of the eggs are cooked through

  10. Place broccolini and mushroom mixture on a plate, top with fried egg, a good amount of sumac and spring onions


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