7 Ways
By Jamie Oliver
15 mins
Super easy
serves 2
Recipe From
Ingredients
2 tablespoons dukkah
1 x 250g packet of mixed cooked grains
½ x 460g jar of roasted red peppers
200g baby spinach
4 large free-range eggs
½ a pomegranate
2 heaped tablespoons natural yoghurt
Method
- Put a large pan of salted water on to simmer for your eggs.
- Toast most of the dukkah in a large non-stick frying pan on a medium heat for 2 minutes, then tip in the grains.
- Drain, finely chop and add the peppers. Cook and stir for 5 minutes, season to perfection, then divide between your plates.
- Return the pan to the heat and quickly wilt the spinach. Season to perfection and divide over the grains.
- Meanwhile, crack each egg into the simmering water in one fluid movement and poach for 3 minutes, or until cooked to your liking.
- Squeeze a little pomegranate juice into a bowl and ripple through the yoghurt, then bash the pomegranate half with the back of a spoon so the remaining seeds tumble out.
- Drain the eggs on kitchen paper, then place on top of the spinach.
- Spoon over the pomegranate yoghurt, then sprinkle with the remaining dukkah and the pomegranate seeds.
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