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  • 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

Nutrition: per serving

  • kcal396
  • fat17.1g
  • saturates6.7g
  • carbs36g
  • sugars7.8g
  • fibre10.5g
  • protein19.3g
  • salt0.5g

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.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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