with Zesty Garlic Bulgur and Zucchini
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Zucchini • Grade A egg • Bulgur wheat (wheat) (durum wheat semolina) • Roma tomato • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Green onion.
Allergens
Tags
Halloumi Cheese
1 unit(s)
Egg
2 unit(s)
Zucchini
1 unit(s)
Tomato
1 unit(s)
Green Onion
2 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Bulgur Wheat
0.5 cup
Smoked Paprika-Garlic Blend
6 g
Zesty Garlic Blend
7 g
Oil
1.5 tbsp
Butter
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.5 tsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur and half the Zesty Garlic Blend. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Thinly slice green onions, keeping green and white parts separate.
- To an unlined baking sheet, add zucchini, remaining Zesty Garlic Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the for 12-15 min until tender-crisp and golden.
- Meanwhile, heat a medium non-stick pan over medium-high (large pan for 4 servings).
- While pan heats, cut halloumi into 1/2-inch cubes. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 3-4 min, stirring occasionally, until golden. Transfer to a plate. Set aside. (TIP: If halloumi browns too quickly, reduce heat to medium.)
- Reheat pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, green onion whites, chopped tomatoes and Smoked Paprika-Garlic Blend. Cook for 2-3 min until softened.
- Add crushed tomatoes, halloumi and 1/2 tsp (1 tsp) sugar. Bring to a simmer.
- Using the back of a large spoon, make 2 (4) wells in sauce. Add 1/2 tbsp butter into each well.
- Crack an egg into each well. Season with salt and pepper.
- Cover and cook for 3-5 min, until eggs reach desired doneness.**
- Divide bulgur between bowls.
- Top with zucchini, eggs and halloumi.
- Spoon any sauce from pan over top.
- Sprinkle remaining green onions over top.
790
kcal
Calories
45
g
Fat
23
g
Saturated Fat
62
g
Carbohydrate
13
g
Sugar
10
g
Dietary Fiber
39
g
Protein
280
mg
Cholesterol
1750
mg
Sodium
0.5
g
Trans Fat
1450
mg
Potassium
450
mg
Calcium
5.5
mg
Iron
