Sunny-Side-Up Eggs with Vegetables and Toasted Sesame
Sunny-Side-Up Eggs with Vegetables and Toasted Sesame
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
Instructions
- 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