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Sunshine egg salad recipe

Sunshine egg salad recipe

1 rating

This sunshine egg salad from Jamie Oliver is a recipe – suitable for a hearty lunch or light and bright dinner – that you should really add into your culinary repertoire. See method

  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 436 calories / serving
  • Healthy
  • Vegetarian


  • 2 tbsp dukkah
  • 250g pouch wholegrain rice with quinoa
  • ½ x 460g jar of roasted red peppers
  • 200g baby spinach
  • 4 large free-range eggs
  • ½ a pomegranate
  • 2 heaped tbsp natural yogurt

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    5g 23%
  • Sugars

    8g 9%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 40.2g Protein 23.5g Fibre 8.3g


Jamie Oliver 7 ways

  1. 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 mins, then tip in the grains. Drain, finely chop and add the peppers. Cook and stir for 5 mins, season, then divide between your plates. Return the pan to the heat and quickly wilt the spinach. Season to perfection and divide over the grains.
  2. Meanwhile, crack each egg into the simmering water in one fluid movement and poach for 3 mins, or until cooked to your liking. Squeeze a little pomegranate juice into a bowl and ripple through the yogurt, then bash the pomegranate half with the back of a spoon so the remaining seeds tumble out.
  3. Drain the eggs on kitchen paper, then place on top of the spinach. Spoon over the pomegranate yogurt, then sprinkle with the remaining dukkah and the pomegranate seeds.

See more Jamie Oliver recipes

7 Ways by Jamie Oliver is published by Penguin Random House © Jamie Oliver
Enterprises Limited (2020 7 Ways). Photography: Levon Biss.

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