Baghdad Eggs with Quinoa
Baghdad Eggs with Quinoa
- Preparation time 30 mins
- Serves 4 people
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Ingredients
- 2 cups cooked quinoa
- 40 g butter
- 1 clove garlic, minced
- 2 teaspoons ground cumin
- 1 lemon juice
- 2 tablespoon fresh mint, chopped
- 8 eggs
- 1 cup grated Parmesan cheese
- Toasted flatbread
Method
- Preheat oven to 180oCelcius.
- Lightly grease 4 x 1 cup capacity baking dishes with a little butter.
- Divide the cooked quinoa between the four dishes. Crack two eggs into each dish.
- In a small pan, melt the butter until it stats to foam, add the garlic, and cook for 30 seconds, until just changing colour. Add cumin, lemon juice and mint. Season.
- Pour all over egg dishes. Sprinkle with cheese. Place in to the oven for 12 minutes, cooking longer if firmer eggs are required.
- Serve immediately with toasted flatbread.
Nutritional Information
- Serving size 227g
- Energy 2420kJ 578kcal
- Protein 32.7g
- Total fat 32.3g
- Saturated fat 14.9g
- Carbs (total) 35.7g
- Carbs (sugar) 4.2g
- Sodium 906mg
- Fibre 5.3g
All nutrition values are per serve.