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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.
Cook’s tip
Add a few chilli flakes with the garlic and anchovies to this healthy bowl if you like heat.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,991kJ/ 476kcals
Fat
21g
Saturated Fat
3.5g
Carbohydrates
47g
Sugars
3.8g
Fibre
7.1g
Protein
21g
Salt
1.1g
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