Fried egg cabbage couscous bowl

Crispy fried egg cabbage couscous bowl with crispy chickpeas, feta cheese, pumpkin seeds and peppers. So good! And the best red cabbage salad ever. Made fairly quickly. |

A perfect mix of everything autumnal and good for you!



Cabbage salad

  • 500g (1 pound) red cabbage (about 1/2 large head), cored and finely sliced or grated
  • 1 1/2 teaspoons fine sea salt
  • 2 TBSPs white balsamic vinegar
  • 1 TBSP olive or vegetable oil

Crispy chickpeas

  • 230g (1 1/2 cups) cooked chickpeas (from a can), drained and rinsed
  • 2 TBSPs olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground cumin


  • 300ml (1 1/4 cups) water
  • 1 teaspoon tomato paste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt
  • 100g (2/3 cup) couscous


  • 1 small green bell pepper, seeds removed, thinly sliced
  • 50g (1.5oz) feta cheese, crumbled (use more if you want)
  • a handful of pumpkin seeds, or to taste
  • 2 eggs
  • olive oil
  • salt, pepper


  1. Preheat oven to 200°C (392°F) and line a small baking pan with parchment paper, set aside. Finely slice the cabbage and transfer it to a large bowl. Sprinkle with salt and toss cabbage with your hands, put a plate or lid on the bowl. Keep covered for at least 20 minutes.
  2. Meanwhile make the chickpeas:
    Put chickpeas in a bowl; add oil, salt and cumin. Stir and transfer to the prepared baking pan. Bake for about 15 minutes, until chickpeas are golden and crispy. Remove from oven.
  3. As they bake make couscous:
    Put water in a small saucepan and bring to a boil. Toss in the salt, oregano and tomato paste and stir until dissolved. Remove from heat, add the couscous and cover saucepan with lid / a large plate. Set aside and keep covered.
  4. Finish the cabbage:
    Remove the plate. Sprinkle cabbage with 2 TBSPs vinegar and 1 TBSP oil. Toss it with 2 forks so the oil and vinegar coat all the cabbage. Taste and adjust the seasoning if needed, set aside.
  5. Assemble the bowls:
    Remove lid from couscous and stir couscous with a fork until it’s all fluffy. Split couscous between 2 bowls. Add portions of cabbage to the couscous. Then add the chickpeas. Top couscous with sliced peppers, some feta and pumpkin seeds.
  6. Lastly make fried eggs:
    Heat a non-stick pan over high heat until you feel the heat coming from it, if you wave your hand over the pan. Add 1 TBSP oil and let it warm up – about 30 seconds. Crack in both eggs. You’ll hear them pop and make funny sounds, at this point you can cover the eggs with a lid, but no longer than for 20-30 seconds. Cook for another minute or so, until the egg whites go from translucent to white and the edge is crispy, while the yolk is plump but soft to the touch (be careful and gentle if testing this, so you don’t pierce it).
  7. Top each couscous bowl with the egg, season with salt and pepper and serve immediately.


I use this mandoline slicer for slicing the peppers. I think it would work for slicing the cabbage too. However I prefer a kitchen robot for that, it’s just faster.