Moroccan Brunch Delight: Spiced Shakshuka with Moroccan Spiced Quinoa & Date Syrup Drizzle

Ingredients

• 6 large eggs
• 2 cups quinoa, uncooked
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• Salt and black pepper, to taste
• 3 tablespoons date syrup (or substitute with maple syrup)
• Fresh cilantro leaves, for garnish

Instructions

1. 1

   In a medium saucepan, bring quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes. Fluff with a fork and set aside.

2. 2

   In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes. Stir in garlic and cook for an additional minute.

3. 3

   Add diced tomatoes, paprika, cumin, coriander, cayenne pepper, ginger, turmeric, salt, and black pepper to the skillet, stirring well to combine. Bring the mixture to a simmer and cook for 5 minutes.

4. 4

   Make six small wells in the tomato mixture, cracking an egg into each well. Cover and cook until the egg whites are set but yolks remain runny, about 6-8 minutes.

5. 5

   Divide the cooked quinoa among serving plates, spooning the shakshuka on top. Drizzle with date syrup and garnish with fresh cilantro leaves.