Harvest season is just around the corner and the sweet smell of fresh tomatoes is still lingering in the air. There's no better place for that mid-summer bounty than a bed of crispy quinoa topped with perfectly cooked eggs and delicate crumbles of feta cheese.
Directions
Heat olive oil in a 12-inch cast iron skillet over medium to medium-low heat. Once skillet is warm, add quinoa and press down into pan, covering the bottom. Cook for 5-7 minutes.
With the back of a spoon, make six shallow wells in the quinoa. Crack eggs into each well, allowing the white to spread and cover the quinoa. Continue cooking on medium heat for 3-4 minutes.
As whites begin to cook, sprinkle feta and tomatoes evenly across the eggs and quinoa. Cook an additional 6-7 minutes.
To finish, place skillet under the broiler for 1-2 minutes or until eggs are desired doneness. Remove from oven, season with salt and pepper, and top with basil. Serve and enjoy!
