avec boulgour à l’ail et courgettes
Ingrédients : Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Halloumi (lait) (lait de vache pasteurise, lait de chèvre et de brebis pasteurisé, présure, sel, enzyme microbienne, chlorure de calcium, menthe séchée) • Courgette • Œuf de catégorie A • Boulgour (blé) (semoule de blé dur) • Tomate Roma • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) • Mélange paprika fumé et ail (sulfites) (paprika fumé, poudre d'ail, dioxyde de silicium) • Oignon vert.
Allergens
Tags
Haloumi
1 unit(s)
Œuf
2 unit(s)
Courgette
1 unit(s)
Tomato
1 unit(s)
Oignons verts
2 unit(s)
Tomates broyées à l'ail et aux oignons
1 unit(s)
Boulgour
0.5 cup
Mélange paprika fumé et ail
6 g
Mélange d’épices acidulé à l’ail
7 g
Huile
1.5 tbsp
Beurre
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Sucre
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
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