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🍽️ Buckwheat with Broccoli and Egg

406 kcal · 30 min · 4 servings

Ingredients

• 200 g buckwheat
• salt
• 300 g red cabbage (1 piece)
• 1 tbsp balsamic vinegar
• pepper
• 300 g broccoli
• 150 g frozen soybean in the pod (edamame)
• 0.25 tsp coriander
• 30 g apricot fruit spread (2 tbsp)
• 3 tbsp soy sauce
• 1 tbsp lemon juice
• 0.25 tsp sambal oelek
• 1 tbsp sesame oil
• 1 tbsp rapeseed oil
• 4 eggs

Instructions

1. 1. Rinse the buckwheat under cold running water. Cook it in double the amount of salted water for about 20 minutes until al dente. Let it cool down completely afterwards.
2. 2. Meanwhile, clean and wash the red cabbage. Cut it into thin strips. Season with salt, pepper, and balsamic vinegar, mix well, and let it marinate.
3. 3. Clean and wash the broccoli. Cook it together with the soybeans in salted water over medium heat for about 10–12 minutes until al dente. Drain the vegetables, season with salt, pepper, and coriander, and keep warm.
4. 4. In a small bowl, whisk together the apricot fruit spread, soy sauce, lemon juice, sambal oelek, sesame oil, and 5 tablespoons of water to form a smooth sauce.
5. 5. Heat rapeseed oil in a large frying pan. Fry four sunny-side-up eggs in it over medium heat for about 5–7 minutes. Season the eggs with salt and pepper.
6. 6. Divide the ingredients among four plates. Drizzle with the prepared sauce and serve each dish with a fried egg.

Nutrition per serving

• kcal: 406
• Protein: 21 g · Fett/Fat: 13 g · Carbs: 50 g