Spelt Bowl with Soft Eggs & Avocado

Ingredients

• 6 1/2 tbsp (40 g) spelt flakes (or rolled oats)
• 3/4 cup (180 ml) low-sodium vegetable broth
• 1/4 tsp (1 g) cracked black pepper
• 2 (100 g) large eggs
• 1/2 cup (120 g) plain Greek yogurt, 2%
• 1/4 (38 g) avocado
• 1 2/3 tbsp (15 g) feta, crumbled
• 2 1/2 tsp (8 g) pumpkin seeds
• 1 1/4 tbsp (5 g) flat-leaf parsley, chopped
• 1 tsp (5 ml) extra-virgin olive oil
• a pinch of fine sea salt

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Method

1. Heat the oven to 350°F (180°C). Put the spelt, just-boiled broth, salt and pepper in a 6-inch (15 cm) dish, cover with foil and bake 25 minutes, until the liquid is gone.
2. Meanwhile boil the eggs 6 minutes for a runny yolk.
3. Off the heat, stir the yogurt through the spelt. Top with the eggs, avocado, feta, pumpkin seeds and parsley, and finish with the oil.