Spanish mixed grains with eggs
This is another favourite of mine, its delicious with not much cooking time. I’ve used shop bought mixed grains which can easily be swapped for rice or any other grain. It is also great for incorporating leftovers where I have used Sweet Potato mash, new potatoes work really well and there are endless options you can add such as fried onions or tomato puree. Enjoy!!
Nutrition per serving:
Calories: 482 per serving
Protein: 17.5g
Carbohydrate: 64.6g
Fat: 18.7g
SatFat: 3.6g
Fibre: 10.2g
Salt: 2.02g
Sugar: 12.4g
Servings: 2 Cooking Time: 10 minutes
Ingredients
1 packet Spanish Style Mixed Grains (250g)
3 or 4 Eggs
200g Sweet Potato
60g Roasted Red Pepper
1 tbsp Rapeseed oil
40g Cherry Tomatoes
1 tbsp Harissa paste
20g Fresh Coriander
Method
In a large frying pan fry cherry tomatoes on medium heat in rapeseed oil for 1-2 minutes, add Sweet Potato mash once cooked through mixed grains and combine.
Make 3 to 4 pockets in the grain and Sweet Potato mix for eggs. Crack eggs into pockets and cook for 2-3 minutes. I like to cover the pan with a lid to speed up cooking time.
Once eggs are cooked drizzle with harissa and season with salt and pepper and finally scatter torn coriander leaves to serve.
