• Before starting, preheat the broiler to high. 
• To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat. 
• 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 12-15 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 into smaller pieces, until no pink remains.**  
• 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 mixture 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 oil instead of butter.)

• Cut or tear flatbreads into points. 
• Divide rice between bowls, then top each bowl with a jammy egg.
• Tear remaining cilantro over top.
• Serve flatbread alongside.

If you've opted to get turkey, when the pan is hot, add 1 tbsp (2 tbsp) oil, then turkey, peppers and onions. Cook for 4-6 min, breaking up turkey into smaller pieces, until no pink remains.** Follow the rest of the recipe as written.