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Ingredients
- 1 cup diced onions
- 1 cup chopped tomatoes
- 1 cup fresh spinach
- 1 cup cooked quinoa (recipe here)
- 4 eggs
- 1 tablespoon coconut oil
- 1 tablespoon Sriracha
- 1 teaspoon white vinegar
- Salt and pepper to taste
Details
Adapted from tastingpage.com
Preparation
Step 1
Place coconut oil in a large skillet over medium heat. Add onions and sauté until translucent, then add the tomatoes. Allow tomatoes to break down, about 5 minutes. Toss in the spinach and combine all with a dash of salt and pepper. When spinach has wilted, add the quinoa and mix well. Take the pan off the heat and stir in the Sriracha.
Meanwhile, bring a small pot of salted water to a boil. Reduce heat so water is simmering. Add the vinegar and begin stirring the water quickly to the right, creating a whirlpool. Crack one egg at a time into a small bowl or onto a spoon, and then gently drop each egg into the water. Boil one egg at a time for better results. The egg is done once the white is set, about 3-5 minutes.
Divide the quinoa mixture between 4 bowls, and top each with an egg, season and enjoy.
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