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Poached egg with beetroot couscous
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 329
  • Fat about 10g
  • Carbohydrates about 45g
  • Protein about 13g
This is needed
This is needed for 4 people
Prepare the couscous
  • 1 tbsp butter
  • 1 onions, finely chopped
  • 400 g boiled, diced beetroot
  • 1 dl vegetable bouillon
  • 2.5 dl orange juice
  • 150 g couscous
  • salt and pepper to taste
Poach the eggs
  • 1.5 litres water
  • 1 dl white wine vinegar
  • 4 fresh eggs
  • 50 g purslane
  • 2 tbsp pomegranate seeds
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And that's how it's done
And that's how it's done
Prepare the couscous
Heat the butter in a pan, sauté the onion. Add the beetroot cubes, stock and juice, bring to the boil. Add the couscous, remove the pan from the hob, cover and allow to stand for approx. 10 mins., loosen with a fork, season.
Poach the eggs
Bring the water and vinegar to the boil, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins. Remove, drain, serve on top of the couscous, scatter over the purslane and pomegranate seeds.