Delectable Moroccan Vegetarian Breakfast Feast: Aromatic Shakshuka with Mint Quinoa

Allergens

Eggs, gluten (if using quinoa mix with gluten-containing ingredients)

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 4 large eggs
• Fresh mint leaves, for garnish
• Fresh cilantro leaves, for garnish
• 1 cup cooked quinoa
• Zest and juice of one lemon

Instructions

1. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 3 minutes.
2. Stir in red bell pepper, green bell pepper, diced tomatoes, cumin, paprika, ground coriander, cayenne pepper (if using), salt, and pepper. Cook until the vegetables are tender, about 10 12 minutes.
3. Create four wells in the tomato mixture, gently cracking an egg into each well. Cover and cook for 5 7 minutes, or until the eggs reach your desired level of doneness.
4. In a separate bowl, mix cooked quinoa with lemon zest and juice. Season with salt and pepper to taste.
5. To serve, place a bed of minted quinoa on each plate, then top with two poached eggs. Ladle the shakshuka sauce over the top, garnishing with fresh mint and cilantro leaves.

Chef’s Insight

The combination of flavors in this dish creates a harmonious balance of tangy, spicy, and fresh notes, making it a perfect way to start your day.

Notes

Feel free to add additional vegetables or protein to this recipe according to your dietary needs or preferences.