Quinoa Shakshuka Bowl
This is one of the most random yet amazingly delicious things I have ever made. I walked through the making of this on my Snapchat, from confusion to finished product, and I will proudly say, I’m so happy this turned out well. I’m more than happy to provide the recipe for this spark of genius creation.
Ingredients (makes 3 bowls with 2 eggs each)
3-5 cups of the tomato sauce of your choice (this really depends on how much sauce you want
My sauce was homemade: 1 large can of peeled San Marzano tomatoes, 1 large chopped tomato, 3 cloves garlic, basil, parsley, ½ yellow onion, salt, pepper, smoked paprika, seasonings of your choice
1 ½ cups uncooked quinoa
1 cup spinach
6 large eggs
Pinch red pepper flakes
Grape tomatoes, sliced in half (optional)
Parsley, goat cheese, and avocado to garnish (optional)
Bowl 3 cups of water add in the quinoa. Allow to boil for 3 minutes and reduce to a simmer until all of the liquid has been absorbed. Once finished, turn off the heat and cover with a lid (if not finished before the eggs are cooked).
In a deep pan, heat about 1 tbsp of olive oil over medium high heat.
Using a ladle, add about 3-4 cups of sauce into the pan and heat throughout.
Season the sauce with salt, pepper, and red pepper flakes. If you are curious about other spices to add, I have a previous Shakshuka recipe –> here.
Once the sauce has come to a gentle bubbling, add in the spinach and allow it to wilt.
Once the spinach has wilted, make small wells/pockets where you will be cracking your eggs.
Crack the eggs into their assigned wells, garnish with parsley and goat cheese (optional).
Cover the pan with a lid and depending on how runny you prefer your eggs, they will remain covered anywhere from 2-6 minutes.
Once your eggs have cooked to your desired consistency, remove the pan from the heat and garnish.
Scoop two eggs out of the pan and place them on top of the quinoa and assemble your bowl any way you’d like.
Serve while hot.