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Spiced grains with peas, spinach and jammy eggs

Name: Spiced grains with peas, spinach and jammy eggs
Total time: 30 min
Ingredients: eggs 3 (we used Burford Browns); butter 25g; onion 1, finely chopped; red chilli 1, finely chopped; ground cumin 1 tsp; ground coriander 1 tsp; ground turmeric 1/2 tsp; ready-cooked freekeh or other grain 250g; frozen peas 200g, defrosted; baby spinach 100g, chopped; sriracha to serve

30 minutes
serves 3
Easy

A riot of colour, this buttery freekeh dish is packed with spinach and peas, and flavoured with cumin, coriander and turmeric

By Janine Ratcliffe

May 4, 2020 at 10:22 am

Ingredients

eggs 3 (we used Burford Browns)
butter 25g
onion 1, finely chopped
red chilli 1, finely chopped
ground cumin 1 tsp
ground coriander 1 tsp
ground turmeric 1/2 tsp
ready-cooked freekeh or other grain 250g
frozen peas 200g, defrosted
baby spinach 100g, chopped
sriracha to serve

Method

Step 1

Cook the eggs in simmering water for 7 minutes. Drain and rinse under cold water.
Step 2

Heat the butter in a non-stick frying pan. Cook the onion and chilli for 8-10 minutes or until softened. Stir in the spices and cook for a minute then stir in the grains with a splash of water and toss together. Add the peas and spinach and cook until the spinach has wilted and everything is piping hot. Shell the eggs and halve.
Step 3

Spoon the freekeh into bowls and top with the eggs and a drizzle of sriracha, if you like.