Baked Egg with Quinoa & Tomato Sauce Recipe
Description:
Baked Egg with Quinoa & Tomato Sauce is a wholesome, one-pot meal that brings together three layers of comforting flavors. This dish begins with a base of fluffy quinoa, topped with a rich and aromatic tomato sauce, and finished off with a perfectly baked egg. A generous sprinkle of melted cheddar cheese completes this satisfying dish, adding a deliciously gooey texture. Whether you prefer your egg runny or fully cooked, this versatile recipe is ideal for a fulfilling Sunday breakfast or brunch. Serve with a cup of tea and fresh fruits for a nourishing and delightful meal.
Cuisine: Continental
Course: Main Course
Diet: Eggetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 2 |
| Quinoa | 1 cup |
| Dry Mixed Herbs | 1 tsp |
| Red Chilli Flakes | 1 tsp |
| Extra Virgin Olive Oil | 1 tbsp |
| Cheddar Cheese (grated) | 2 tbsp |
| Salt | To taste |
| For the Tomato Sauce | |
| Garlic (chopped) | 4 cloves |
| Onion (finely chopped) | 1 |
| Tomatoes (finely chopped) | 4 |
| Dried Oregano | 1 tsp |
| Mixed Herbs (Dried) | 2 tsp |
| Red Chilli Flakes | 2 tsp |
| Red Chilli Sauce | 4 tbsp |
| Salt | To taste |
| Extra Virgin Olive Oil (for cooking) | As needed |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Serves: 2
Instructions:
-
Cook the Quinoa:
Start by rinsing the quinoa thoroughly under cold water. Add the washed quinoa to a pressure cooker with 2 cups of water and a pinch of salt. Pressure cook for 3 to 4 whistles. Once done, allow the pressure to release naturally. Set the cooked quinoa aside. -
-
Prepare the Tomato Sauce:
Heat a skillet over medium heat and add 1 tablespoon of extra virgin olive oil. Once the oil is hot, add the chopped garlic and sauté until fragrant and softened. Add the finely chopped onion and sauté until it turns golden and caramelized, about 5 minutes.Next, add the chopped tomatoes to the skillet, season with a pinch of salt, and cook until the tomatoes soften and become mushy, about 10 minutes. Stir in the dried oregano, mixed herbs, and red chilli flakes. Using a potato masher or the back of a spoon, mash the tomato mixture into a chunky paste.
Pour in the red chilli sauce and bring the mixture to a gentle boil. Allow the sauce to simmer until it reduces and thickens, which will take about 10 minutes. Taste and adjust the seasoning, adding more salt if needed. Remove from heat and set the sauce aside.
-
Prepare the Baking Dish:
Preheat the oven to 180°C (350°F) and allow it to warm up for about 10 minutes.Take two ceramic or oven-safe bowls and layer each with half of the cooked quinoa, spreading it evenly across the bottom. Next, spoon the prepared tomato sauce over the quinoa, ensuring it’s well-covered.
-
Add the Egg & Cheese:
Gently crack one egg on top of the tomato sauce in each bowl. Sprinkle a tablespoon of grated cheddar cheese over the egg and sauce. The cheese will melt and form a deliciously gooey topping as it bakes. -
Bake the Dish:
Place the bowls in the preheated oven and bake for 20 to 25 minutes, or until the egg whites are set but the yolk is still soft and runny (or bake longer for a firmer yolk, depending on your preference). -
Finish & Serve:
Once baked, remove the bowls from the oven. Sprinkle a pinch of dried mixed herbs and a few red chilli flakes on top for an added kick. Serve immediately.
Serving Suggestions:
Baked Egg with Quinoa & Tomato Sauce pairs beautifully with a hot cup of tea and some fresh fruit on the side. This makes for an excellent Sunday brunch that is not only delicious but also healthy and satisfying.
Enjoy this hearty and flavorful dish as part of your weekend routine, and feel free to experiment by adding your favorite spices or vegetables to the tomato sauce for an extra twist! Whether you’re feeding one or two, this recipe is perfect for a cozy, nutritious meal.
