with Turkey, Jammy Eggs, Toasted Flatbreads and Yogurt Sauce
Ingredients: Ground turkey • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Sweet bell pepper • Basmati rice • Grade A egg • Yellow onion • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro.
Allergens
Utensils
Tags
Egg
2 unit(s)
Basmati Rice
0.75 cup
Vegetable Stock Powder
7.5 g
Sweet Bell Pepper
1 unit(s)
Onion, chopped
56 g
Indian Spice Mix
9 g
Ginger-Garlic Puree
2 tbsp
Cilantro
7 g
Flatbread
2 unit(s)
Baby Spinach
56 g
Yogurt Sauce
3 tbsp
Ground Turkey
250 g
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
2 tbsp
Butter
1 tbsp
- Before starting, preheat the broiler to high.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and vegetable stock powder, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey, peppers and onions. Cook for 4-6 min, breaking up turkey and stirring often, until veggies have softened, and turkey is cooked through.**
- Remove the pan from heat, then add spinach, Indian Spice Mix and ginger-garlic puree. Cook for 30 sec, stirring constantly, until fragrant and spinach wilts.
- Season with salt and pepper.
- Meanwhile, on an unlined baking sheet, arrange flatbreads, then spread with 1 tbsp (2 tbsp) butter. Season with salt. Toast in the middle of the oven for 3 min, until softened. (NOTE: For 4 servings, broil flatbreads in the middle of the oven, one at a time.) (TIP: Keep your eye on them so they don't burn!)
- Fluff rice with a fork.
- Add turkey, veggies and tear half the cilantro into rice, then stir to combine.
- To the same pan, add 1 tbsp (2 tbsp) oil, then crack in 2 (4) eggs. Season with salt and pepper.
- Pan-fry for 2-3 min, covered, until egg whites are set. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)
- Cut or tear flatbreads into points.
- Divide rice between bowls, then top each bowl with a jammy egg.
- Drizzle yogurt sauce over top.
- Tear remaining cilantro over top.
- Serve flatbread alongside.
If you've opted to add turkey, heat a large non-stick pan over medium-high. When hot, add turkey, peppers and onion to the pan. Season with salt and pepper. Cook for 4-6 min, breaking up turkey and stirring often, until veggies have softened, and turkey is cooked through.**
Fluff rice with a fork. Add turkey, veggies and tear half the cilantro into rice, then stir to combine.
1060
kcal
Calories
39
g
Fat
10
g
Saturated Fat
123
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
51
g
Protein
310
mg
Cholesterol
1630
mg
Sodium
0.4
g
Trans Fat
1050
mg
Potassium
300
mg
Calcium
8.5
mg
Iron
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