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Turkish Egg Quinoa Bowl

Pairing eggs with tangy yogurt and the warmth of Harissa is a winning trifecta that we've turned into a hearty meal by adding quinoa and all sorts of veggies. Once you've melted our Harissa into butter, you may find yourself drizzling it on other dishes too (think roasted potatoes and rice...)

Chef's Tip: Continually spooning the hot butter over the eggs while they're cooking helps cook them from all angles, not just from the bottom. Make these eggs as crispy or as jammy as you like. It's your bowl!

Ingredients

  • 2 cups cooked quinoa

  • ½ bunch of fresh dill, minced

  • ½ bunch of fresh parsley, minced

  • Salt

  • Olive oil

  • 1 cup plain greek yogurt

  • 2 cloves garlic, grated

  • Butter

  • 4 eggs

  • Haven's Kitchen Zippy Chili Harissa

  • 2 cups fresh baby spinach (optional)

  • ½ English cucumber, cut into matchsticks (optional)

  • Toasted sesame seeds

Steps

Step 1

In a small bowl, mix the greek yogurt, garlic, and a pinch of salt

Step 2

Add the herbs to the warm pot of quinoa with a drizzle of oil

Step 3

Heat a large pat of butter and a drizzle of oil in a medium pan and when the butter is melted, add a squeeze of Harissa. Crack the eggs, and fry them. spooning the Harissa butter over them continually

Step 4

Divide the quinoa into 2 bowls, lay 2 eggs on each bowl, and drizzle with the harissa butter Add a large spoonful of the yogurt sauce and the sesame seeds. Feel free to bulk up the dish with spinach and cucumber

$39.00
4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

Ingredients

Roasted Red Bell Peppers, Water, Beet Juice Concentrate (For Color), Red Jalapeño Peppers, Sun Dried Tomatoes (Sun Dried Tomatoes, Salt), Roasted Red Onion, Extra  Virgin Olive Oil, Date Paste, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Garlic, Coriander, Sea Salt, Cumin, Crushed Red Pepper, Cinnamon, Citric Acid.
1
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This recipe is also great with our Red Pepper Romesco and Golden Turmeric Tahini sauce.

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