Equally as delicious for dinner and breakfast, this colorful and nutrient-rich vegetarian dish comes together in less than 30 minutes. Seasoned with za’atar spice and packed with other Mediterranean flavors, even those who claim to dislike quinoa will want to dig in.
Makes 2 servings (plus some leftover quinoa)
Ingredients
2 cups cooked quinoa*
2 Tbs. grated Parmesan cheese
1 tsp. za’atar seasoning
1/2 tsp. salt
1/4 tsp. black pepper
2 eggs
1/2 cup cherry tomatoes, halved
1/4 cup feta cheese crumbles
1/4 cup pitted green olives, halved
4 large fresh mint leaves, chiffonade
Additional za’tar, salt, and black pepper
Instructions
- Preheat the oven to 350° F. Place a 9” cast-iron skillet in the oven while it preheats.
- Place the quinoa, Parmesan, za’tar, salt, and black pepper in a mixing bowl. Stir to combine.
- Remove the hot skillet from the oven and spray it with nonstick cooking spray. Spread the quinoa into an even layer in the skillet.
- With the back of a spoon, create 2 indentations in the quinoa. Crack the eggs into the indentations, taking care to not break the yolks.
- Transfer the skillet to the middle rack of the preheated oven.
- Bake the quinoa and eggs for 15-20 minutes, until the whites are set. For runny yolks, bake for the lesser amount of time, and for solid yolks, the greater amount of time.
- Remove the skillet from the oven.
- Sprinkle the halved cherry tomatoes, feta cheese, green olives, and mint leaves over the dish. Season to taste with additional za’atar, salt, and black pepper. Serve immediately.
*Millet, amaranth, or even brown rice may be substituted for the quinoa.
