Description
A vibrant cilantro-yogurt sauce creates a flavorful, refreshing base for this healthy breakfast. Made with both quinoa and bulgur, then topped with perfectly cooked eggs, this is one wholesome and satisfying breakfast.
Ingredients
Cilantro Yogurt Sauce:
- 1 cup plain yogurt
- 1 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- ¼ teaspoon ground coriander seed
- ⅛ red pepper flakes
- Salt and black pepper to taste
Eggs & Grains:
- 8 eggs
- 2–3 teaspoons butter
- 2 cups cooked quinoa
- 2 cups cooked bulgur
- 1 tablespoon extra-virgin olive oil
- Salt and black pepper to taste
- 4 scallions, sliced
- Fresh cilantro leaves
Instructions
Cilantro Yogurt Sauce:
Purée yogurt, cilantro, lime juice, coriander, and red pepper flakes in a food processor until smooth; season with salt and black pepper.
Eggs & Grains:
Heat a large nonstick skillet over medium-low. Add 1 teaspoon butter and swirl around the pan to coat until melted and no foam remains. Crack 2–3 eggs into the pan, cover, and cook until desired doneness, 2–3 minutes. Transfer eggs to a plate and repeat with remaining eggs.
Combine quinoa, bulgur, and olive oil; season with salt and pepper. Divide quinoa mixture between serving plates, pour yogurt sauce around edges and top with eggs. Garnish servings with cilantro and green onions.
