Poached Egg And Arugula Rice Bowl With Harissa

Name: Poached Egg And Arugula Rice Bowl With Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Eggs; 1 cup Cooked basmati rice; 1 cup Arugula (packed); 1/2 acorn squash thinly sliced (or other winter squash such as delicata); 2 teaspoons Olive oil; Salt (to taste); Pepper (to taste); 1 teaspoon Cumin; 3 Scallions (thinly sliced); 1 tablespoon Harissa or more/less depending on taste (homemade is best but store bought will work too)

Servings: persons

1
["Preheat oven to 425. Toss thinly sliced squash with olive oil, salt, pepper and cumin. Spread out on a parchment paper lined baking sheet and bake for 20-25 minutes until squash begins to crisp.", "Meanwhile, assemble your rice bowls. Place arugula in the bottom of your bowls. Mix rice and harissa together and add rice on top of the arugula. Top rice with squash slices.", "Fill a medium sized sauce pan half-way with water and bring to a low and slow simmer. Once the water is simmering, crack one egg at a time into a small bowl and slowly and carefully slip the eggs into the water. Be careful not to plop it in as you want the egg to stay in tact and you definitely don't want the yolk to break. Repeat with remaining eggs. Cook for 3 minutes or more depending on how done you like your poached eggs. I like mine to run over the delicious rice and create a kind of ""sauce.""

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 Eggs, 1 cup Cooked basmati rice, 1 cup Arugula (packed), 1/2 acorn squash thinly sliced (or other winter squash such as delicata), and more.

Yes, Poached Egg And Arugula Rice Bowl With Harissa falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!