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Poached egg with spicy rice

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Cooking time

Prep: 10 minutes Cook: 20 minutes

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Serves 1

You could say this is a version of kedgeree but it is strictly vegetarian and gluten free with the aim to replenish cellular respiration. I made this after I had swum 2000 meters (*not my best) for swimming training. I had had a snack before hand and decided to eat this for brunch.

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  • 3x cherry tomatoes
  • 1 cup brown rice
  • 2 eggs
  • ½ pack hallumi (optional)
  • ¼ courgette, diced
  • 1tsp chilli flakes
  • 1tsp Harissa paste
  • 1 tsp gluten free soy sauce
  • 1 tiny pinch of salt
  • pinch of pepper
  • 1 desert spoon oil
  • 1 mug vegetable stock
  • 1 tabsp tomato puree


  1. Wash and drain the rice - this is very important. Cook the rice according to the packet instructions but cook in the stock rather than water.

  2. Once the rice has cooked for 3 minutes, add the diced courgette to the stock and continue cooking.

  3. Meanwhile make the dressing: in a small cup mix together the olive oil, harissa paste, chili flakes, soy sauce and tomato puree. Mix them thoroughly so that you have a good opaque liquid.

  4. Fry the hallumi for around 1 minute on each side - you only need a little oil for this. While the hallumi is cooking, fill a small clean pan with boiling water. Stir it vigorously with a fork so you have a whirlpool affect and turn down the heat to a simmer. While still 'whirling' crack both eggs in and poach to your own liking.

  5. Once the rice has cooked to how you like it, drain 3/4 of the liquid and reserve some if needed. Pour over the the dressing and place on a plate. Add the hallumi around the plate and place the poached eggs on top of the rice. Season with salt and pepper.

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