Spiced grains with peas, spinach and jammy eggs

Spiced grains with peas, spinach and jammy eggs

  • serves 3
  • Easy

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



  • 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


  • 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.

Try our quick and easy grain bowls

Four bowls of grains on a dark background

Nutritional Information

  • Kcals 396
  • Fat 17.1g
  • Saturates 6.7g
  • Carbs 36g
  • Sugars 7.8g
  • Fibre 10.5g
  • Protein 19.3g
  • Salt 0.5g