Golden Quinoa Breakfast Nests with Baked Egg, Spinach, and Roasted Tomatoes

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a 4-large-cup or 8-standard-cup muffin tin with a little of the olive oil.

2. 2

   In a bowl, combine the cooked quinoa with 1 egg, grated Parmesan cheese, breadcrumbs, 1 grated or pressed garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly mixed.

3. 3

   Divide the mixture into the muffin tin and press it over the bottom and up the sides of each cup to form nests. Bake for 12 minutes at 200 °C / 400 °F until the edges are lightly golden.

4. 4

   Meanwhile, place the cherry tomatoes on a small tray. Toss them with 1 tablespoon olive oil, sweet paprika, a pinch of salt, and a pinch of black pepper. Roast in the oven at 200 °C / 400 °F for 10 to 12 minutes, until softened and slightly concentrated in flavor.

5. 5

   Heat the remaining olive oil in a skillet over medium heat. Add 1 minced garlic clove and cook for 30 seconds. Add the fresh spinach and sauté for 1 to 2 minutes with a pinch of salt until wilted. Remove from the heat and stir in half of the chives.

6. 6

   Remove the nests from the oven and divide the sautéed spinach and some roasted tomatoes among them. Carefully crack 1 egg into the center of each nest.

7. 7

   Return to the oven and bake at 190 °C / 375 °F for 8 to 10 minutes, or until the whites are set and the yolks are still slightly creamy, depending on your preference.

8. 8

   Remove from the oven, let rest for 2 minutes, and finish with the remaining chives, a little extra Parmesan, and the rest of the black pepper before serving.