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.
Nutritional Information
- Kcals 396
- Fat 17.1g
- Saturates 6.7g
- Carbs 36g
- Sugars 7.8g
- Fibre 10.5g
- Protein 19.3g
- Salt 0.5g