I love dishes that can be meant for breakfast, lunch, or dinner. In this fast-paced lifestyle that we live in, it really pays off to be versatile in the kitchen and be able to look like you pulled out all of the stops for each meal (especially with us instgramming everything that we eat), but being able to pull it off with ease and finesse, that’s what really counts!
Sauté some vegetables and tomatoes together to make a salty, Mediterranean sauce, then serve it atop a healthy bowl of quinoa and a crispy olive-oil fried egg (my latest obsession), then call it a day. Plus, eggs make anything acceptable to pass off as a breakfast dish, so don’t let anyone fool you into thinking otherwise!
Mediterranean Quinoa with Olive Oil Fried Eggs
- 3 cups cooked quinoa
- 4 tbsp. olive oil, separated
- 2 zucchini, halved lengthwise, then sliced into half moons
- 2 garlic cloves, mined
- 1 red onion, chopped
- 2 tbsp. curry powder
- 3/4 tsp. salt
- 20-oz can tomato sauce or crushed tomatoes
- 1/2 cup seeded kalamata olives
- 4 eggs
- feta cheese for garnish
- sliced green onions
In a large skillet or sauce pot, heat 2 tbsp. olive oil over medium high heat. Add in the zucchini, onions, and garlic. Sauté until softened, about 8-10 minutes.
Add in the curry powder and salt, and sauté for another 2-3 minutes. Then add in the tomatoes and kalamata olives, bringing to a simmer for 20 minutes.
Meanwhile, fry up the eggs. Heat the remaining 2 tbsp. olive oil in a large skillet over high heat. Lower to medium-high and crack the eggs into the hot oil. Fry up until the whites are solid and the yolk in barely set.
Dish out the cooked quinoa among 4 bowls, add in a spoonful or two of the zucchini tomato sauce and top with a fried egg. Garnish with crumbled feta and sliced green onions.