Paleo Pakistani Breakfast Shakshuka with Quinoa – Aromatic Spices and Fluffy Eggs

Allergens

None

Ingredients

• 2 cups cooked quinoa
• 6 large organic eggs
• 1 medium onion, chopped
• 2 tomatoes, diced
• 1 bell pepper, chopped
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic, sautéing until the vegetables are tender.
2. Stir in the tomatoes, paprika, cumin, coriander, turmeric, salt, and pepper. Cook for 5 minutes, allowing flavors to meld.
3. Gently stir in cooked quinoa, ensuring even distribution of spices.
4. Create six small indentations in the mixture, carefully cracking an egg into each. Cover the pan with a lid and simmer until eggs are cooked to your desired consistency.
5. Serve hot, garnished with fresh cilantro.

Chef’s Insight

To enhance the aromatic experience, add a pinch of saffron to the spice mix.

Notes

For best results, use organic, free-range eggs.