Turkish Poached Egg and Quinoa Breakfast Bowl

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings: 2 servings

Calories Per Serving: 850 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

• 1 cup plain greek yoghurt

• 1 tablespoon chopped fresh dill

• 1 tablespoon chopped fresh parsley

• 2 cloves garlic, minced or grated

• Kosher salt and pepper to taste

• 4 eggs, poached or cooked to your liking

• 2 cups cooked red or white Quinoa

• 1/4 cup sun-dried tomato pesto

• 2 cups fresh baby spinach

• 1 avocado, sliced

• 4 ounces goat cheese, crumbled

• Toasted sesame seeds, fresh dill, fresh mint, and salt, for serving

SPICY TOASTED SESAME BUTTER SAUCE

• 2 tablespoons butter

• 2 tablespoons toasted sesame oil

• 1-2 teaspoons crushed red pepper flakes

• 1/2 teaspoon sweet paprika

Instructions

• 1. In a medium bowl, mix together the greek yogurt, dill, parsley, garlic, and a pinch each of salt and pepper. Stir until combined. Keep stored in the fridge until ready to use.

  2. Cook the eggs to your liking. 

  3. Divide the quinoa among bowls and add a large spoonful of the yogurt sauce, then swirl the pesto lightly into the yogurt. Next, add 1-2 eggs per bowl. Add the spinach and avocado. Drizzle the spicy butter sauce (recipe below) over the eggs. Garnish with fresh herbs, lemon zest, sesame seeds and crumbled goat cheese. EAT!

SPICY TOASTED SESAME BUTTER SAUCE

• In a small saucepan, melt together the butter, sesame oil, crushed red pepper flakes and paprika. Drizzle the warm sauce over the fried eggs.