Harissa Brown Rice Bowl with Poached Eggs
Serving Size 4
Ingredients
- 1 cup Brown rice
- 1/4 cup SupHerb Farms Fusions® North African Green Harissa
- 2 tablespoons Lemon juice
- 1 tablespoon Olive oil
- 3/4 teaspoon each Salt and pepper
- 1 tablespoon Vinegar
- 4 Eggs
- 1 Avocado — pitted, peeled, and sliced
- 2 cups Alfalfa sprouts — washed
- 1 cup Cherry tomatoes — halved
Categories
- Categories: African
- Ingredients: Bowl, Breakfast, Egg, Entrees, Grains, Plant-Forward, Vegetarian
Preparation
- Cook brown rice according to package directions. Toss with SupHerb Farms Fusions® North African Green Harissa, lemon juice, olive oil and 1/2 teaspoon each salt and pepper.
- Add vinegar to shallow saucepan of simmering water. Crack one egg into small bowl. Slip eggs, one at a time, into water. Stir to keep water moving.
- Cook for 3 minutes for soft-poached eggs and 5 minutes for medium. Remove with slotted spoon onto paper towel-lined plate.
- Divide rice between 4 bowls. Top with sliced avocado, alfalfa sprouts and tomatoes.
- Top each serving with poached egg; season with salt and pepper.
- Serve immediately with hot sauce, if desired.
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