Zucchini Hash Egg Nest


After a 12 mile run, I was absolutely famished and whipped this up. It's super easy and delish! I have a think for roasted tomatoes and garlic this summer, yum!

  • 1/4 cup quiona 
  • 1 teaspoon turmeric 
  • 1 small zucchini, grated with a mandolin 
  • 2 farm fresh organic eggs
  • 1 cup cherry tomatoes, halved 
  • 3 cloves garlic 
  • Salt, pepper and cayenne to taste

Heat oven to 400 degrees. Place tomatoes and garlic on a pan and drizzle with olive oil. Place in oven for 15 - 20 minutes or until tomatoes and garlic are golden. In a small pan bring 1 cup of water to a boil and mix in quinoa, turmeric, a pinch of cayenne and drizzle of olive oil. Cook until grain is tender.

Heat a dab of olive oil in a pan and add in zucchini hash. Cook for 3 minutes. Seperate zucchini has into two nests and scoop onto a pan. Gently make a shallow hole in the center. Crack the egg so the yolk is in the center of the nest and place in the oven for 7 - 10 minutes or until your eggs are done. 

Scoop quinoa into a bowl and place the zucchini nest atop with tomatoes and garlic on one side. Season with salt, pepper and cayenne. Enjoy!

Kendall Knysch