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Spiced grains with peas, spinach and jammy eggs
- Janine Ratcliffe
Published: May 4, 2020 at 10:22 AM
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Serves 3
Easy
Total time: 30 mins
A star rating of 5 out of 5.2 ratingsRate
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A riot of colour, this buttery freekeh dish is packed with spinach and peas, and flavoured with cumin, coriander and turmeric
Healthy
Vegetarian
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Ingredients
Nutrition
-
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
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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.
Try our quick and easy grain bowls
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.2 ratings
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