Savory Breakfast Quinoa with Eggs

Inspired by a traditional shakshuka, this Savory Breakfast Quinoa with Eggs features healthy quinoa, ají amarillo and ají panca paste, tomatoes and fresh veggies. Simmer eggs in the quinoa mixture, then finish with cilantro, scallions, and avocados. This one-pot, protein-rich breakfast can be ready in 30 minutes or less!

A cast iron skillet with the completed savory quinoa breakfast with simmered eggs shakshuka style. Garnished with cilantro, scallion, and queso fresco.

👩🏻‍🍳 Tamara Talks – About Peru and quinoa

Quinoa and Peru go together. I wax poetic about Peruvian quinoa in my quinoa chaufa post. My Peruvian travels prompted a recipe for a spice-infused quinoa porridge, and it remains one of our favorite breakfast dishes!

How did I land on a shakshuka-style Peruvian breakfast? Well, we love healthy quinoa recipes, and I love to play with my food! LOL. I keep quinoa and ají amarillo and panca in my well-stocked pantry. The fresh ingredients – tomatoes, red bell pepper, onion, avocado, lime, etc. – are almost always in my kitchen!

Testing recipes is a regular part of life at Andersen casa, and I never post a recipe that we’ve had once. Refining is part of the process.

My sweet husband sometimes eats the same food several times in just a few days. This was the case with this Savory Breakfast Quinoa with Eggs. We are so pleased with the results!

Is this quinoa recipe healthy? Absolutely! Quinoa contains protein, and other vital nutrients. You get additional protein from the egg, healthy fats, antioxidants from the tomatoes, vitamins from the red bell pepper, etc. For more on quinoa see 11 Proven Benefits of Quinoa

Ingredients for savory quinoa breakfast bowls: red bell pepper, red onion, quinoa, tomato paste, cumin, aji amarillo, garlic, aji panca, tomatoes, eggs.min

📋 Ingredients Notes

  • olive oil
  • tomatoes – I really like tiny tomatoes (like Cherub) for this recipe, but you can use whatever you prefer or have on hand. You can even use good canned tomatoes.
  • onion
  • red bell pepper
  • ají amarillo paste – There really is no good substitute for ají pastes in Peruvian cooking. You can make paste from dried ají amarillo peppers or frozen. You can buy ají amarillo paste online if you can’t find it locally.
  • ají panca paste – There really is no good substitute for ají pastes in Peruvian cooking. You can buy ají panca paste online if you can’t find it locally.
  • garlic
  • cumin
  • tomato paste
  • quinoa – If you don’t like quinoa, you can substitute a different grain. Be sure to adjust liquid and cooking time. The eggs will need 8-12 minutes to cook. You may also substitute beans or legumes. Start with them cooked, and reduce the liquid to just moisten the dish and simmer the eggs.
  • broth
  • eggs
  • garnishes – avocado, scallions, lime wedges, cilantro

🔪 Step-By-Step Instructions

A cast iron skillet with red onions and tomatoes for savory breakfast quinoa.
The garlic, cumin, and ají amarillo and ají panca pastes are added to the skillet.
  1. Sauté the aromatics – Add a drizzle of olive oil to a skillet over medium-high heat. Add the red onion and tomatoes. When the tomatoes begin to burst, add both the ají amarillo and panca pastes, cumin, and garlic. Stir-fry 1-2 minutes until fragrant then add the chopped red bell pepper and tomato paste. Stir to combine.
  2. Add the quinoa and broth – After thoroughly rinsing the quinoa (see Tips), add the quinoa and broth, salt, and a few grinds of pepper. Stir to combine. Cover and reduce to simmer. Cook 12 minutes. While the quinoa cooks, prep garnishes.
  3. Add the eggs – Use a large spoon or spatula to make a well for each egg. Break the eggs into the well. Season with salt and pepper. Replace cover. Simmer another 8-12 minutes until egg whites are opaque and yolks are done as per preference. NOTE: If quinoa looks dry, add a bit more broth or water to finish the eggs.
  4. Serve – Using a big spoon, divide the quinoa and egg mixture between 4 shallow bowls. (Careful with the eggs, especially if they’ve got soft yolks!). Garnish as desired, and enjoy!
A yellow bowl with a single serving of quinoa and veggies with 2 eggs and garnished with cilantro and scallions, a copper spoon, and orange napkin.
Does this dish keep well for leftovers?

Yes and no. The quinoa mixture keeps very well. If you need only 2 servings, I highly recommend making the full recipe (4 servings), and saving half for a future use. You can keep it in the refrigerator for 2-3 days and make a poached or basted egg to top it with. Delicious! I’m confident it would be fine to store in the freezer for up to 2 months. Re-heat by your preferred method then top with your favorite egg and garnishes!

How do I know when the eggs are cooked?

You know when the eggs are done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shake the pan.

💭 Tips

Rinse the quinoa before cooking! Quinoa has a natural coating called saponin that can give it a bitter taste if not rinsed off. Rinsing the quinoa under cold water helps remove this bitter outer coating and any debris. Place the quinoa in a fine mesh strainer and rinse it thoroughly under cold water for a minute or two before cooking.

If the quinoa looks dry, add a little additional broth.

Gently shake the skillet to check the eggs. They should still jiggle a little (if you prefer soft egg yolks).

We love savory, healthy breakfasts like this quinoa breakfast bowl, but I would not hesitate to have it for #meatlessMonday or any other day of the week for any meal. It’s delicious, healthy, and quick and easy to prepare. Go for it!

Signature in red and green with chiles and limes. Healthyish Latin cuisine.

A black cast iron skillet with Peruvian savory quinoa breakfast with 4 eggs, cilantro and scallions, and a copper serving spoon.

Savory Quinoa Breakfast with Eggs

A Peruvian-inspired savory quinoa breakfast bowl similar to shakshuka… bold flavors, healthy, quick, and easy!
4.84 from 6 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Peruvian
Servings 4 servings
Calories 291 kcal

Ingredients
  

  • 1 cup quinoa - thoroughly rinsed
  • a drizzle of olive or coconut oil
  • 1 medium red onion - vertically sliced
  • 1 cup tiny tomatoes - such as Cherub
  • 1 teaspoon garlic - minced
  • 1 teaspoon ground cumin
  • 1 tablespon ají amarillo paste
  • 1 tablespoon ají panca
  • 1 tablespoon tomato paste
  • 1 red bell pepper - diced
  • 2 cups broth/stock
  • eggs - 1 or 2 per serving

Instructions

  • Add a drizzle of olive oil to a skillet over medium-high heat. Add the red onion and tomatoes. Sauté until tomatoes begin to burst.
  • When the tomatoes begin to burst, add both the ají amarillo and panca pastes, cumin, and garlic. Stir-fry 1-2 minutes until fragrant then add the chopped red bell pepper and tomato paste. Stir to combine.
  • After thoroughly rinsing the quinoa (see Tips), add the quinoa and broth, salt, and a few grinds of pepper. Stir to combine. Cover and reduce to simmer. Cook 12 minutes. While the quinoa cooks, prep garnishes.
  • Use a large spoon or spatula to make a well for each egg. Break the eggs into the well. Season with salt and pepper. Replace cover. Simmer another 8 -12 minutes until egg whites are opaque and yolks are done as per preference.
  • Using a big spoon, divide the quinoa and egg mixture between 4 shallow bowls. Garnish as desired, and enjoy!

Notes

Macronutrients include 1 egg per person.

Nutrition

Calories: 291kcal | Carbohydrates: 38g | Protein: 14g | Fat: 9g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

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One Comment

  1. We love shakshuka so I couldn’t wait to give this a go for a weekend brunch. So delicious and full of flavor, we couldn’t stop eating it!