Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

You'll have plenty of smoky romesco sauce--enough for a generous dollop on top. Cook your eggs to whatever doneness you prefer, but we like ours with a soft boil and partially runny yolk. This dish combines hearty grains, crunchy greens, and a strong source of protein for a well balanced, flavorful meal.

Ann Taylor Pittman
Recipe by Cooking Light September 2016

Gallery

Credit: Jennifer Causey

Recipe Summary

active:
25 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Arrange pita wedges on a baking sheet. Broil 1 minute on each side or until toasted. Break into pieces.

  • Place pita, peppers, almonds, 2 tablespoons oil, juice, 1/4 teaspoon salt, and paprika in a food processor; process until smooth. Add water, 1 tablespoon at a time, pulsing after each addition until sauce reaches desired consistency.

  • Bring stock and quinoa to a boil in a saucepan. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 teaspoon salt and white parts of green onions.

  • Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add mushrooms and garlic; cook 8 minutes or until mushrooms brown. Add kale to pan in batches, stirring until wilted. Stir in remaining 1/4 teaspoon salt.

  • Bring a medium saucepan filled with water to a boil. Carefully add eggs to pan; boil 6 minutes. Remove eggs from pan; place in ice water to cool. Peel and halve eggs.

  • Spoon about 3/4 cup quinoa mixture into each of 4 bowls; top each serving with about 1/2 cup mushroom mixture, 1/4 cup sauce, and 2 egg halves. Sprinkle with green parts of green onions.

Nutrition Facts

519 calories; fat 25.1g; saturated fat 4.1g; mono fat 14.4g; poly fat 5.1g; protein 22g; carbohydrates 53g; fiber 7g; cholesterol 186mg; iron 5mg; sodium 722mg; calcium 169mg; sugars 6g.
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