Name: Sardine and Jammy Egg Chili Crisp Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 can sardines in water; 2 large eggs; 0.33 cup cooked quinoa; 1 tbsp chili crisp oil; 2 cups baby spinach; 1 tbsp hemp seeds; 1 tsp tamari; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp green onions

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sardine and Jammy Egg Chili Crisp Bowl

Warm sardines and jammy soft-boiled eggs nestled over a bed of quinoa and fresh spinach, finished with a drizzle of savory chili crisp for a satisfying umami punch.

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NUTRITION

Protein

41.2g

Fat

40.3g

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

1 can sardines in water

2 large eggs

0.33 cup cooked quinoa

1 tbsp chili crisp oil

2 cups baby spinach

1 tbsp hemp seeds

1 tsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

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PREPARATION

1
Bring a small pot of water to a boil, then carefully lower the eggs into the water and simmer for exactly 6.5 minutes.
2
Prepare an ice bath while the eggs cook; once the timer is up, immediately transfer the eggs to the ice bath for 3 minutes to stop the cooking process.
3
Gently peel the eggs and slice them in half to reveal the jammy yolks.
4
Drain the sardines and place them in a small skillet over medium heat for 2 minutes just to warm them through and enhance their flavor.
5
In a serving bowl, layer the fresh baby spinach and top it with the warm cooked quinoa.
6
Arrange the warmed sardines and the jammy egg halves on top of the quinoa and spinach base.
7
Drizzle the entire bowl with chili crisp oil and tamari.
8
Garnish with hemp seeds, sea salt, black pepper, and sliced green onions before serving.