Vegetable bulgur with fried eggs
Bulgur wheat cooked in stock and fried together with onion, pepper, courgette and peas, spiced with cumin and paprika. Topped with a fried egg each, a spoonful of yoghurt and parsley, it is a quick way to get a whole dinner on the table.
- 25 minTime
- 24 minHands-on
- 4Portions
- ≈ 20 krper portion
- 440kcal per portion
Ingredients for 4 portions
- ≈ 6 dlWater
- 1 cubeVegetable stock
- 3 dlBulgur wheat
- 1Yellow onion
- 2 clovesGarlic
- 2Bell peppers
- 1Courgette
- 1 ½ tbspOlive oil
- 1 tspCumin
- 1 tspPaprika
- 1 tbspTomato paste
- 2 dlGreen peas, frozen
- to tasteSalt
- to tasteBlack pepper
- 1 tspRapeseed oil, for the eggs
- 4Eggs
- 2 dlNatural yoghurt
- 3 ½ tbspParsley
Method
- Bring the water to the boil with the stock cube in a saucepan. Stir in the bulgur and turn down the heat.
- Cook the bulgur, covered, over a low heat according to the packet instructions, about 10 minutes, until the liquid is absorbed.
- Peel and chop the onion and garlic. Deseed the peppers and cut them and the courgette into 1 cm dice.
- Fry the onion, peppers and courgette in the olive oil in a large frying pan over a medium-high heat for about 5 minutes. Stir in the garlic, cumin, paprika and tomato paste and fry for another minute.
- Fold the bulgur and peas into the pan and fry, stirring, for 3 minutes until everything is hot. Season with salt and pepper.
- Fry the eggs in the rapeseed oil in another frying pan until the whites are set but the yolks are still soft.
- Chop the parsley. Serve the bulgur topped with an egg each, a spoonful of yoghurt and the parsley.
The cost is estimated from Swedish grocery prices.
