Name: Sunny-Side-Up Eggs with Vegetables and Toasted Sesame
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 cup (180 g) quinoa, rinsed and drained; 2 red onions, thinly sliced; 2 bell peppers, various colours, seeded and cubed; 1 zucchini, diced; 3 tbsp (45 ml) olive oil; 4 eggs; 1/4 cup (60 ml) soy sauce; 3 tbsp (45 ml) maple syrup; 1 tbsp (15 ml) toasted sesame oil; 1 tsp (5 ml) Tabasco sauce

Preparation

- In a pot of salted boiling water, cook the quinoa until tender, about 15 minutes. Drain.
- Meanwhile, in a large skillet over medium-high heat, brown the vegetables in 2 tbsp (30 ml) of the oil until tender, about 8 minutes. Keep warm.
- In a separate non-stick skillet over medium-high heat, carefully break the eggs into the remaining oil. Cook on one side only for 2 to 3 minutes or until the whites are set and the edges are golden. Season with salt and pepper.
- In a bowl, whisk together the soy sauce, maple syrup, sesame oil and Tabasco.
- Place the quinoa in a large serving platter. Top with the vegetables and eggs and drizzle with the sauce.

Sunny-Side-Up Eggs with Vegetables and Toasted Sesame

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Ingredients

Preparation

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To help you with this recipe

RICARDO 10-cup Digital Rice Cooker