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Fried Eggs with Spinach and Quinoa

By Jason Fung, MD

Fried Eggs with Spinach and Quinoa

For those of you who love to have breakfast for dinner, this dish has it all: it’s rich and spicy, with bright green flavors. Plenty of protein from the powerhouse eggs and quinoa gives you the staying power to get out there and get things done! Serve with extra harissa or your favorite hot sauce...
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine American, Mediterranean
Servings 4
Calories 268 kcal

Ingredients
  

  • 1/2 cup quinoa
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 4 eggs
  • 1/2 lb spinach
  • 1 tsp harissa paste or chili flakes
  • salt
  • pepper

Instructions
 

  • Assemble and measure ingredients.
  • Bring 1 cup/250 mL salted water to a boil in a small saucepan. Add quinoa, cover, turn down heat to low, and cook for 15–20 minutes, or until quinoa forms little “tails.” Remove from heat. If there is any remaining water, drain quinoa in a fine-mesh sieve. Set aside in saucepan or sieve, uncovered.
  • Heat two heavy-bottomed skillets over medium heat. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in each skillet.
  • Turn down heat to low under one skillet. Crack eggs into it and cook very slowly, until whites are opaque and yolks are still runny, about 5 minutes.
  • Meanwhile, add several handfuls of spinach to the other skillet and allow to wilt. Add remaining spinach, handful by handful, as space allows. When spinach has all wilted, stir in harissa paste (or chili flakes). Season with salt and pepper.
  • To serve, divide spicy spinach among four bowls, spoon quinoa over top, and top with a fried egg. Drizzle pan juices over top and serve.

Nutrition

Nutrition Facts
Fried Eggs with Spinach and Quinoa
Amount per Serving
Calories
268
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
179
mg
60
%
Sodium
 
176
mg
8
%
Potassium
 
497
mg
14
%
Carbohydrates
 
16
g
5
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
10
g
20
%
Vitamin A
 
5732
IU
115
%
Vitamin C
 
16
mg
19
%
Calcium
 
91
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Breakfast, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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