Buckwheat with Broccoli and Egg

Ingredients

• 200 g buckwheat
• Salt
• 300 g red cabbage (1 piece)
• 1 tbsp balsamic vinegar
• Pepper
• 300 g broccoli
• 150 g frozen edamame in pod
• 0.25 tsp Coriander
• 30 g apricot jam (2 tbsp)
• 3 tbsp Soy sauce
• 1 tbsp Lemon Juice
• 0.25 tsp sambal oelek
• 1 tbsp Sesame oil
• 1 tbsp Rapeseed Oil
• 4 eggs

Instructions

1. 1.

   Rinse buckwheat under water, cook in double the amount of salted water for about 20 minutes until al dente, then let cool.

2. 2.

   Meanwhile trim and wash red cabbage, shred into fine strips. Season with salt, pepper, and balsamic vinegar; knead and let rest.

3. 3.

   Clean and wash broccoli, cook with edamame in salted water over medium heat covered for about 10–12 minutes until tender. Drain, season with salt, pepper, and coriander, keep warm.

4. 4.

   In the meantime whisk apricot jam, soy sauce, lemon juice, sambal oelek, sesame oil, and 5 tbsp water into a sauce.

5. 5.

   Heat rapeseed oil in a large pan. Fry four sunny‑side up eggs over medium heat for about 5–7 minutes. Season with salt and pepper.

6. 6.

   Arrange ingredients in four bowls, drizzle with the sauce, and serve topped with the fried egg.