Moroccan Spiced Eggs with Quinoa & Vegetables
Method
Heat the olive oil in a large non-stick skillet over medium heat.
Add the red onion, red bell pepper and courgette and cook for 5–6 minutes until softened.
Add the garlic, cumin, ground coriander, sweet paprika and cinnamon. Cook for 30 seconds until fragrant.
Stir in the cherry tomatoes and cook for 3–4 minutes until softened.
Add the cooked quinoa and stir until well combined and heated through.
Make four small spaces in the mixture and crack an egg into each one.
Cover the skillet and cook for 5–7 minutes, until the egg whites are set and the yolks are cooked to your liking.
Drizzle with fresh lemon juice and sprinkle with coriander and parsley before serving.
For the best texture, use cooked quinoa that has cooled slightly before adding it to the skillet. This helps the grains stay separate rather than becoming soft. Keep an eye on the eggs and remove the skillet from the heat as soon as the whites are set.
Nutrition Facts
Per serving
