Delightful Persian Paleo Brunch: Herb-Infused Shakshuka with Spiced Quinoa & Zesty Cucumber Salad

Ingredients

• 6 large eggs
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth or water
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ground paprika
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• Fresh herbs (parsley, cilantro, and dill), finely chopped
• For the Zesty Cucumber Salad:
• 2 cups thinly sliced cucumber
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• Salt and pepper, to taste

Instructions

1. 1

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

2. 2

   Stir in the minced garlic and cook for another minute.

3. 3

   Add the quinoa, vegetable broth or water, cumin, paprika, coriander, salt, and pepper. Bring to a boil, then lower heat and simmer with a lid until quinoa is cooked and tender, about 15 minutes. Remove from heat and set aside.

4. 4

   In the same skillet, cook the diced tomatoes, tomato paste, and a pinch of salt over medium-high heat for 3-4 minutes, or until slightly thickened.

5. 5

   Make wells in the tomato mixture and carefully crack an egg into each well. Cover and cook on low heat for 5-7 minutes or until eggs are cooked to your desired consistency.

6. 6

   Season with salt and pepper, then sprinkle fresh herbs over the shakshuka.

7. 7

   For the Zesty Cucumber Salad, whisk together olive oil, lemon juice, salt, and pepper in a small bowl. Toss with cucumber, cherry tomatoes, and red onion.

8. 8

   Serve the Herb-Infused Shakshuka with Spiced Quinoa alongside the Zesty Cucumber Salad, garnishing with additional herbs if desired.