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    Smoky grains with eggs & harissa butter

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    Smoky grains with eggs & harissa butter

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 3


    30g Lurpak Slightly Salted Butter, plus a little extra for dotting
    ½ caulifl ower, in small florets (about 200g)
    1 large leek, halved then thinly sliced
    100g frozen Cooks’ Ingredients Semi-Dried Tomatoes, roughly chopped
    1 tbsp zaatar
    250g pouch Waitrose & Partners Spelt, Quinoa, Red Rice and Wild Rice
    2 tsp harissa paste, to taste
    3 medium British Blacktail Free Range Eggs
    Handful flat leaf parsley, roughly chopped
    Full-fat Greek-style natural yogurt, to serve


    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.

    Cook’s tip
    Save time by skipping step 1 and instead sizzling essential Waitrose Grilled Mixed Vegetables in butter until soft, then just follow steps 2 and 3.

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    This recipe appeared within the December 2019 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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