Smoky grains with eggs & harissa butter

Name: Smoky grains with eggs & harissa butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 30 g Lurpak Slightly Salted Butter, plus a little extra for dotting; ½ cauliflower, in small florets (about 200g); 1 large leek, halved then thinly sliced; 100 g frozen Cooks’ Ingredients Semi-Dried Tomatoes, roughly chopped; 1 tbsp zaatar; 250 g pouch Waitrose & Partners Spelt, Quinoa, Red Rice and Wild Rice; 2 tsp harissa paste, to taste; 3 medium British Blacktail Free Range Eggs; 1 handful flat leaf parsley, roughly chopped; Full-fat Greek-style natural yogurt, to serve

This recipe is perfect as a brunch, or as a dinner. The smoky heat of the harissa blends with the grains and eggs beautifully. A perfect dinner to warm you up from the inside on those colder months, or as an indulgent brunch to treat your loved ones.

4 out of 5 stars(1) Rate this recipe

Vegetarian

Serves3
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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30g Lurpak Slightly Salted Butter, plus a little extra for dotting
½ cauliflower, 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
1 handful flat leaf parsley, roughly chopped
Full-fat Greek-style natural yogurt, to serve

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.
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.
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.