Savory Quinoa Breakfast with Eggs Recipe
A Peruvian-inspired savory quinoa breakfast bowl similar to shakshuka... bold flavors, healthy, quick, and easy!
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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 tablespoon ají amarillo paste
- 1 tablespoon ají panca paste
- 1 tablespoon tomato paste
- 1 red bell pepper - diced
- 2 cups broth/stock - chicken or vegetable
- 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.
- Add both the ají amarillo and ají 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.
- Divide the quinoa and egg mixture between 4 shallow bowls. Garnish as desired, and enjoy!
Notes
Macronutrients include 1 egg per person and no garnishes.
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