Breakfast. There’s more to choose from than cereal, pancakes or bacon and eggs—though it helps to explore some recipes that aren’t US staples. What’s your favorite “different” breakfast?

This dish—inspired by an eggplant shakshuka recipe (popular in North Africa and the Middle East) was heavily adapted. I had no eggplant to help give it texture and didn’t have time to simmer and brown the garlic and onions—so I swapped the eggplant for a quick cook quinoa with chickpeas and garlic seasoning, added in navy beans to make up for the additional chickpeas I was missing, and some canned roasted bell peppers to add in that sweet smoky flavor. 

The seasoning I used is a Kabsa spice mix I picked up in Lexington at a Middle Eastern market—it has an amazing flavor—floral and spicy. I have a small mortar and pestle and the extra minute to grind these fragrant herbs is well worth it. The smell is divine!

Ingredients:

¾ Tbsp Kabasa spice mix herbs (found at middle eastern markets)

1 can diced tomatoes

1 can navy beans

4 eggs

1 package Ancient Harvest Brand Quick-Cook Quinoa with chickpeas and garlic

To assemble: Grind Kabasa Spice Mix herbs—I used about 3/4 TBSP to grind. Add herbs, 1 can diced tomatoes and 1 can drained navy beans to non-stick skillet. Stir and remove 4 sous vide eggs from the fridge and crack into sauce (or once simmering add raw eggs and poach in juices of dish—takes a few minutes longer this way). While that’s all simmering, microwave the quinoa grains in the bag. When that is heated, add grains to the serving bowl, top with  shakshuka sauce and stir. As a final touch, place your egg(s) on top. Enjoy this warm savory dish that will keep your brain and body well fueled. 

For even more delicious recipes, check out our Facebook Group, Raja Wellness Ways to Health where we also share more tips and inspiration for healthy living!