Smoky grains with eggs & harissa butter
Prep
10 mins
Cook
20 mins
Servings
3
Difficulty
Medium
Here's a weeknight winner that comes together in just 30 minutes flat. I've combined a brilliant four grain mix with smoky roasted veg, then finished everything with a spiced harissa butter and a runny egg on top. The whole grains give you loads of fibre to keep you satisfied, and honestly, the beauty of using pre cooked grain packets means there's barely any faffing about in the kitchen. Za'atar adds that wonderful toasted flavour without any extra effort, and a dollop of cooling yogurt balances all that lovely heat perfectly. It's the kind of dish that feels quite fancy but is ridiculously simple to pull together.
Ella x
Ingredients
- 30 gramslurpak slightly salted butter(plus a little extra for dotting)
- ½cauliflower(in small florets (about 200g))
- 1large leek(halved then thinly sliced)
- 100 gramsfrozen semi-dried tomatoes(roughly chopped)
- 1 tbspzaatar
- 250 gramsspelt, quinoa, red rice and wild rice(pouch Spelt, Quinoa, Red Rice and Wild Rice)
- 2 tspharissa paste(to taste)
- 3medium british blacktail free range eggs
- 1 handful/sflat leaf parsley(roughly chopped)
- 1full-fat greek-style natural yogurt(to serve)
Detail level
Instructions
- 1
Heat 10g butter in a frying pan and add the cauliflower; season. Cover and cook gently for 7 minutes, until just tender and golden. Add another 5g butter, plus the leek and tomatoes, and cook without the lid for 5 minutes, until the leeks are just starting to soften.
- 2
Stir in the zaatar, grains and 1 tsp harissa (or more if you like) and stir a few times over 1-2 minutes until the grains have warmed and broken up. Season; make 2 or 3 wells and add a dot of butter to each. Crack the eggs into the wells, season, then sprinkle 3 tbsp water over the grains. Cover and cook gently for 5 minutes, or longer if needed, until the whites are set but the yolks runny.
- 3
Melt the remaining 15g butter in a small pan. When foaming, stir in the remaining 1 tsp harissa (take care as it will sputter). Scoop the grains, veg and eggs into shallow bowls, and scatter with parsley. Add dollops of the yogurt, and finish with the hot harissa butter.
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