Light Harissa Soft-boiled Egg & Bulgur Wheat Bowl with Butternut Squash
Light Harissa Soft-boiled Egg & Bulgur Wheat Bowl with Butternut Squash brings North African flavour to a plate that delivers 26g of protein for 415 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 2 large eggs
- 130g bulgur wheat
- 80g butternut squash
- 80g aubergine
- 20g harissa paste
- 10g lemon juice
- 50g greek yoghurt
- fresh mint
Method
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1
Prep everything first: wash and trim the butternut squash and aubergine, then measure out the sauce ingredients.
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2
Simmer the bulgur wheat for 10-12 minutes until tender, then drain well.
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3
Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.
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4
Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.
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5
Meanwhile, steam or stir-fry the butternut squash and aubergine for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: bulgur wheat first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the fresh mint.
Tap ingredients and steps to tick them off as you cook.