Roasted Tomatoes with Eggs and Quinoa
Recipe type: breakfast
Prep time: 
Total time: 
Serves: 1 serving
  • 6 cherry tomatoes, halved
  • 1 tsp olive oil
  • ½ C cooked quinoa
  • 1 tbsp grated parmesan cheese, divided
  • Pinch of sea salt
  • 2 large eggs
  • 1 tsp fresh chopped oregano
  • Pinch of ground black pepper
  1. Turn your broiler onto high. Place the tomatoes in an oven safe dish. Drizzle with olive oil. Broil for 5 minutes or until slightly charred.
  2. Toss the quinoa with ½ tbsp of the parmesan cheese and a pinch of sea salt. Place in a shallow bowl or on a plate.
  3. In a skillet, cook the eggs to your preference. I cooked mine sunny side up.
  4. Place the eggs over the quinoa and then spoon the tomatoes over top. Sprinkle with the remaining parmesan cheese, oregano and black pepper.
Nutrition Information
Serving size: 1 serving Calories: 310 Fat: 16g Carbohydrates: 23g Sugar: 2g Sodium: 217mg Protein: 19g
Recipe by This Gal Cooks at