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17-minute turmeric chilli fried egg bowl recipe
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Prep Time:
10 minutes
Cook Time:
7 minutes
Total Time:
17 minutes
Protein-packed vegetarian bowl with kale, chickpeas, egg, and Greek yogurt for a healthy weeknight meal.
Ingredients:
  • 45.50 gm extra virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 2 x 150g pkts kale leaf & spinach mix
  • 425g can chickpeas, rinsed, drained
  • 1 lemon, rind finely grated, juiced
  • 1/4 tsp dried chilli flakes
  • 200g grape tomatoes, sliced
  • 1/2 small red onion, finely chopped
  • 125.00 ml fresh dill sprigs, chopped
  • Greek-style yoghurt, to serve
Instructions:
  • In a deep frying pan over medium-high heat, heat 1 tablespoon of oil. Add garlic and cook, stirring, until golden and aromatic, about 30 seconds. Add kale mix and cook covered until wilted, about 2 minutes. Stir in chickpeas and cook uncovered for 1 minute. Remove from heat, stir in lemon rind and 1 tablespoon of juice. Season with salt and pepper. Transfer to a serving bowl and set aside.
  • In the same pan over medium-high heat, warm up 1 tablespoon of the leftover oil. Sprinkle in turmeric and chilli and cook, stirring, for 30 seconds until fragrant. Crack eggs into the pan and cook for 2-3 minutes until the yolks are soft and the whites are crispy. Take the pan off the heat and drizzle 1 tablespoon of remaining lemon juice around the eggs. Gently swirl to mix everything together.
  • In a bowl, mix together tomato, onion, dill, remaining oil, and remaining juice. Season to taste. Serve kale mixture in bowls, top with egg and salsa, add a dollop of yogurt, and drizzle with pan juices. Each serving contains 13.5g protein and 19g carbs.

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