Jewelled Bulgur With Feta And Sumac Fried Egg

Boil a kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Trim your courgette[s] and dice

Peel and finely slice your red onion[s], peel and finely chop (or grate) your garlic and chop your dried cranberries finely

Heat a large, wide-based pan (preferably non-stick with a matching lid), with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a high heat

Once hot, add the sliced onion, diced pepper and diced courgette and cook for 4-5 min or until starting to soften and has slightly charred

Reduce the heat to medium and add the chopped garlic, chopped cranberries and ras el hanout with a generous pinch of salt and cook for 4 min or until fragrant

Meanwhile, heat a separate, dry pan (preferably non-stick with a matching lid) over a medium heat

Once hot, add your pistachio nuts and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once done, transfer to a chopping board and set aside to cool (save the pan for later!)

Add your bulgur wheat with 250ml [375ml] [500ml] boiled water to the pan with the pepper and mix everything together

Reduce the heat to low and cook, covered, for 10-12 min or until almost all of the water is absorbed

Once done, remove the pan from the heat, keep covered, and set aside

Whilst the bulgur is cooking, strip your mint leaves from their stems and chop them roughly, discard the stems

Chop your parsley finely, including the stalks

Crumble your feta into rough bite-sized pieces

Chop the cooled pistachios coarsely

Return the reserved pan to a medium-low heat with a drizzle of vegetable oil

Once hot, crack your egg[s] into the pan

Cover with a lid and cook for 2-3 min or until done to your liking

Remove the fried egg[s] from the heat and season with a pinch of salt and pepper

Fluff the bulgur and add the chopped herbs, half the chopped pistachios and half the crumbled feta (save the rest for garnish!)

Season with a pinch of salt and pepper and give everything a good mix up – this is your jewelled bulgur with feta