Delectable Gluten-Free Lebanese Brunch: Shakshuka with Za’atar Crust & Quinoa Tabouleh

Allergens

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Ingredients

• 4 large organic eggs 1 cup cooked quinoa 1/2 cup cherry tomatoes, halved 1/2 small red onion, finely diced 1/2 cup fresh parsley, chopped 1/2 cup fresh mint leaves, chopped 1/4 cup lemon juice 1 tbsp olive oil 1 tsp za'atar spice mix Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven safe skillet, heat the olive oil over medium heat. Add the red onion and sauté until translucent.
3. Stir in the tomatoes, lemon juice, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Sprinkle za'atar spice mix evenly over the tomato mixture and remove from heat.
5. Crack the eggs directly into the skillet, spacing them evenly. Season with a pinch of salt and pepper.
6. Transfer the skillet to the preheated oven and bake for 12 14 minutes or until the egg whites are set but yolks are still runny.
7. In a separate bowl, combine cooked quinoa, parsley, mint leaves, lemon juice, salt, and pepper. Toss gently to mix.
8. Remove the skillet from the oven and serve immediately with a generous portion of quinoa tabouleh on the side.

Chef’s Insight

To enhance aroma, add fresh basil leaves to the quinoa tabouleh for an added layer of flavor.

Notes

For an extra touch, garnish with fresh cilantro and a sprinkle of additional za'atar spice mix.