This quick and easy dish is full of vibrant flavour. Packed with nutritious kale and anchovies. It makes an ideal midweek meal.
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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.
Add a few chilli flakes with the garlic and anchovies to this healthy bowl if you like heat.
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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