Moroccan Breakfast Feast: Fluffy Quinoa Pilaf with Spicy Tomato Stew and Poached Eggs
Discover a delightful and easy-to-prepare Moroccan breakfast feast featuring fluffy quinoa, spicy tomato stew, and poached eggs. This wholesome, flavorful meal is perfect for vegetarians and those seeking an exciting culinary adventure from the comfort of their own kitchen.
Allergens
Eggs
Ingredients
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground ginger
- Pinch of saffron threads (optional)
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper, to taste
- 4 large eggs
- Fresh cilantro or parsley for garnish
Instructions
- Rinse the quinoa under cold water in a fine mesh strainer until the rinsing water runs clear. This step helps remove the natural coating that can make quinoa taste bitter or soapy.
- In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand covered for another 5 minutes. Fluff with a fork.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and golden, about 5 minutes. Add the garlic, cumin, paprika, ginger, and saffron threads (if using), and cook for another minute to release the aroma of the spices.
- Stir in the diced tomatoes along with their juice and season with salt and pepper. Bring to a simmer and cook uncovered for about 10 minutes, until the sauce thickens slightly.
- While the sauce is cooking, fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help set the egg whites.
- Crack each egg into a small bowl or ramekin. Gently slide the eggs, one at a time, into the simmering water. Cook for about 3 4 minutes until the egg whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- To serve, divide the fluffy quinoa among four plates. Top each plate with a generous portion of the spicy tomato stew. Carefully place a poached egg on top of the stew and garnish with fresh cilantro or parsley.
Chef’s Insight
The combination of textures and flavors in this dish will transport you straight to a Moroccan marketplace. Feel free to adjust the spices to your taste.
Notes
Feel free to add more spices or garnishes like mint or olives for an extra touch of Moroccan flair.