Moroccan Brunch Delight: Quinoa Shakshuka with Spicy Tomato Sauce and Herb Yogurt

Allergens

Eggs

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 4 large eggs
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional, for added spice)
• Salt and black pepper, to taste
• 1 cup Greek yogurt
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 1 lemon, zested and juiced

Instructions

1. In a medium saucepan, bring the quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and simmer until the quinoa is cooked through and tender, about 15 minutes. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened and fragrant, about 3 4 minutes.
3. Stir in the diced tomatoes, smoked paprika, cumin, cinnamon, ginger, cayenne pepper (if using), salt, and black pepper. Bring to a simmer, then reduce heat and let it cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
4. Gently crack eggs into the skillet with the sauce, spacing them evenly. Cover and cook over low heat until the egg whites are set but yolks are still runny, about 5 7 minutes.
5. In a small bowl, combine Greek yogurt, parsley, cilantro, lemon zest, and lemon juice. Season with salt and black pepper to taste.
6. To serve, divide the cooked quinoa among two plates, then top each with half of the spicy tomato sauce and one egg. Dollop a generous amount of herb yogurt over the top and garnish with additional parsley and cilantro.

Chef’s Insight

To achieve the perfect runny yolk, be careful not to overcook the eggs.

Notes

Feel free to adjust the spice level according to your preference.