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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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