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Brunch · Caribbean

Trinidadian Bhagi and Rice Bowl with Fried Egg

25 min Serves 4 ~382 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeGluten-freeVegetarian

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Ingredients

  • 300 g fresh or frozen callaloo (dasheen leaves) or spinach
  • 1 onion
  • 2 garlic cloves
  • 4 large eggs
  • 280 g long grain rice
  • 1 scotch bonnet chilli

Nutrition (per serving)

Calories
382 kcal
Protein
16.4 g
Carbohydrate
59.7 g
of which sugars
3 g
Fat
7.8 g
of which saturates
2.4 g
Fibre
3.3 g
Salt
0.40 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the rice in plenty of boiling water for 10-12 minutes, then drain.

  2. 2

    Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.

  3. 3

    Add the callaloo and the finely chopped scotch bonnet chilli, and cook for 5-6 minutes, stirring often, until wilted and tender.

  4. 4

    In a separate pan, fry the eggs in a little oil for 2-3 minutes until the whites are set and the yolks are still soft.

  5. 5

    Serve the bhagi over the rice, topped with a fried egg.

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