This is one of our favorite meals – wonderful for breakfast, brunch, lunch, or dinner. I like it on busy nights because it’s simple, quick, and I always have the ingredients on hand. (I’m loving quick, nutritious, and delicious meals since school started!)
I can’t poach eggs…
I’ve wanted to post this versatile dish for so long but simply haven’t because I can never get a good picture. And, I pretty much stink when it comes to poaching eggs.
The great thing is that if you stink at poaching eggs, too, you can make this. It will taste fabulous. Instead of being poached in water, the eggs are poached right in the tomatoes. You don’t have to worry about the egg whites floating about because the tomatoes pretty much keep them in place. We like our egg yolks nearly solid but you can cook them to suit your taste.
Serve with Whole Grains or Greens
Quinoa is delicious with the slightly spicy curried tomatoes but use what’s in your pantry – brown rice, millet, or even gluten-free pasta. Serve on a bed of steamed spinach or kale for a different twist.
A note about the curry powder – if you have a favorite blend, use it here. I didn’t think I liked curry until I started making the blend I use for my Curried Carrot Soup. You can get the recipe here.
What simple and nutritious meals do you love?
If you haven’t entered my stevia give-away, you can do so here. Four people will win a bottle of liquid vanilla stevia and a 50 packet box of powdered stevia.
Make sure to come back on Monday for yet another great give-away from Pamela’s Products.
This recipe is adapted from Entertaining Light by Martha Rose Shulman.
- 1 cup of quinoa, rinsed
- 2 cups vegetable stock, chicken stock, or filtered water
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 3 large cloves of garlic, grated on a microplane
- 1 tablespoon light ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon coriander
- pinch of cayenne powder
- 3/4 cup of filtered water
- 2 pounds of canned, diced tomatoes
- 1/4 cup chopped parsley
- juice from 1/2 lemon
- salt and ground pepper to taste
- 4 to 8 free range eggs, depending on how many you’re serving
- Rinse quinoa well in a fine mesh strainer. At first, when you start to rinse it the water will get a little foamy. Keep rinsing until the water runs through without any bubbles. Bring vegetable stock, chicken stock or water to a boil. (Using vegetable or chicken stock will add more flavor to your quinoa.) Add quinoa, bring to a boil, reduce to a simmer, and cover. Cook for 20 minutes or until the liquid is absorbed. Season to taste with salt and pepper.
- In a large saute pan with sides steep enough to accommodate the eggs and tomatoes, heat oil over medium low heat. Add onion and saute for 8 minutes or until translucent. Add garlic and stir for another minute. Add chili powder, cumin, coriander, curry powder, and two tablespoons of water. Cook for a minute or so then add the tomatoes and remaining water. Bring to a boil, reduce to a simmer, and cook over medium low heat for 15 minutes. Add lemon juice and parsley. Stir well, then taste and adjust seasoning.
- Break the eggs, one at a time, into a small custard or prep bowl. Lower the lip of the bowl into the tomatos and gently slide the egg into the pan. Repeat with remaining eggs. Cover and cook for 5 – 8 minutes, or until eggs reach desired doneness.
- Serve on eggs and tomatoes on top of quinoa.
You can make the tomatoes and quinoa ahead of time and reheat them later. Add water as needed to the tomato mixture so you have enough liquid to cook the eggs.