Kale & anchovy bowl

Name: Kale & anchovy bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 240 g bulgur wheat; 2 tbsp rapeseed oil; 1 onion, thinly sliced; 5 garlic cloves, finely chopped; 50 g anchovy fillets in olive oil can, finely chopped, oil reserved; 250 g kale, finely chopped; 1 tbsp sherry vinegar; 5 eggs

This quick and easy dish is full of vibrant flavour. Packed with nutritious kale and anchovies. It makes an ideal midweek meal.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

240g bulgur wheat
2 tbsp rapeseed oil
1 onion, thinly sliced
5 garlic cloves, finely chopped
50g anchovy fillets in olive oil can, finely chopped, oil reserved
250g kale, finely chopped
1 tbsp sherry vinegar
5 eggs

Method

Cook the bulgur wheat in a pan of water according to the pack instructions.Meanwhile, heat the oil in a pan over a medium-high heat, add the onion and cook for 9-10 minutes, until softened.
Stir in the garlic then after a few seconds, add the anchovies and cook for 1 minute. Add the kale, mix well and cook over a medium heat for 6-7 minutes, until slightly softened.
Add the sherry vinegar and cooked bulgur to the pan, season, mix well then divide between warm bowls.
Heat the anchovy oil in a frying pan and fry the eggs to your liking. Top each bowl with an egg and serve straight away.