Superfood Fried Egg Salad
6 servings
23 g
8 g
23 g
2 lb (900g) broccoli florets
12 large eggs
1 can (15 oz) chickpeas, drained and rinsed
3 tbsp (42g) olive oil, divided
1 1/2 medium yellow onions (165g), diced
1 tbsp garlic paste
6 tbsp (60g) shelled pumpkin seeds
3 tbsp (30g) dried cranberries
3 tbsp (45ml) lemon juice
1 1/2 tsp ground turmeric
1 1/2 tsp smoked paprika
1 1/2 tsp dried oregano
3/4 tsp chili flakes
1 1/2 tsp salt
1/2 tsp black pepper
Pulse broccoli in a food processor until rice-sized.
Heat 1 1/2 tbsp olive oil over medium-high heat. Cook onion, garlic, and pumpkin seeds for 4–5 minutes.
Add broccoli rice, chickpeas, cranberries, spices, salt, and pepper. Cook 6–8 minutes, adding a splash of water if needed.
Remove from heat and stir in lemon juice.
Heat remaining olive oil over medium heat and fry eggs until whites are set.
Divide broccoli rice into 6 bowls and top each with 2 eggs.
