Breakfast doesn’t have to be complicated to feel special. This flavour-packed vegetarian dish brings something a little different to the breakfast table, with a savoury twist that’s a welcome change from the usual morning routine. It’s the kind of meal that will keep you satisfied long after breakfast, whether you’re easing into a slow weekend morning or looking for a nourishing start to a busy day.
Serves 2
Ingredients:
2 cups (300g) broccoli
2 Tbsp coconut oil
1 garlic clove, minced
¼ onion, chopped
2 Tbsp pumpkin seeds
1 Tbsp dried cranberries
lemon juice
4 eggs
Spices:
½ tsp ground turmeric
½ tsp chili flakes
½ tsp paprika
½ tsp oregano
Method:
Divide the broccoli into smaller parts and chop into tiny pieces or use a food processor to make the broccoli rice.
Heat 1 Tbsp of oil in a pan on medium-high heat, add the minced garlic, chopped onion, pumpkin seeds and fry, stirring for about 5 minutes, until browned.
Next, add the cranberries, broccoli rice and all the spices, season with salt & pepper, mix and fry for another 5-7 minutes. If needed, add a little water to avoid burning. At the end of cooking, drizzle with lemon juice.
In a separate frying pan, heat the remaining 1 Tbsp of oil, and fry the eggs. Once ready serve on top of the broccoli rice, season with salt & pepper.