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!