Spiced grains with peas, spinach and jammy eggs

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 data

• kcals 396
• fat 17.1g
• saturates 6.7g
• carbs 36g
• sugars 7.8g
• fibre 10.5g
• protein 19.3g
• salt 0.5g