Last Sunday, while mister was still in bed recuperating from an evening campaigning through the region, I got into the kitchen and prepared this quinoa, tomato baked eggs. Usually I try to stick to seasonal products but I have to say that I was really in for a change. I made this quick and healthy dish for the two of us and even if my fiancé just had a bite because he had to leave to another of his political events, I still managed to make him eat something, something healthier that he usually does when we are not together. By the way, how do you get a man to care more about what passes through his stomach? After almost eight years I still haven’t figured that out… when you care about someone it’s hard not to nag him about taking better care of himself. My hopes are still up and in the meantime I hope you’ll enjoy this recipe 🙂
Quinoa Tomato Baked Eggs
Recipe for 4
Prep time: 5 min
Coo time: 20-25 min
220 g quinoa
250 g cherry tomatoes
1 tsp. dried oregano
½ tbsp. tomato paste
1 tbsp. olive oil
1-2 chilli pepper(s)
Salt and pepper
2 tbsp. chopped parsley
Cook the quinoa in 1 ½ times its volume in water for 12-15 min. Once done set aside.
Chop the onion and the chilli pepper and divide the cherry tomatoes into 4.
Heat the oil in a pan and add the onions and chilli, cook for 4-5 minutes. Add the chopped tomatoes with the oregano, salt and pepper and cook on a low-medium fire for 10 min. Once the tomatoes start breaking apart add the tomato paste and cook for another couple of minutes. Mix in the quinoa. Correct flavour to taste with salt and pepper.
Make four little concavities with the back of a tbsp. and in each add an egg. Cover the pan with a lid and cook for 7-9 min, until the egg has reached the desired consistency.
Sprinkle the parsley on top and serve.