Millet, Roast Veggies, Pietro’s Egg + Pomegranate - I Quit Sugar

Ingredients

• 2 carrots, peeled, ends cut off and sliced on an angle 5mm thick
• 1 fennel bulb, trimmed thinly sliced lengthways
• 1/2 red onion, halved and thinly sliced
• 2 cloves garlic, sliced
• 1/2 medium-heat chilli, thinly sliced
• 85 g butter
• 125 g millet
• 150 ml extra virgin olive oil, for frying the eggs
• 4 large eggs
• 100 g baby spinach leaves
• 4 tablespoons pomegranate seeds
• 2 tablespoons extra virgin olive oil