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Sunshine egg salad recipe

1 rating

In partnership with Jamie Oliver

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

Ingredients

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
1825kj
436kcal 22%
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

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 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.
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.
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.