Herby Fried Egg Bowl with Red Quinoa

This is going to become a “go-to” breakfast. It’s loaded with grains and flavor, and it makes the first meal of the day one of the most beautiful.

Serves: 2Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 2


  • 2 tsp. unsalted butter
  • 2 large eggs
  • 1⁄2 tsp. freshly ground black pepper
  • 1 tsp. kosher salt, divided
  • 2 cups cooked red quinoa
  • 1 cup sliced grape tomatoes
  • 1 large ripe avocado, pitted, peeled, and sliced
  • 1⁄4 cup garbanzo beans
  • 1⁄4 cup Greek yogurt
  • 1 Tbsp. chopped flat-leaf parsley
  • 1 tsp. chopped oregano


  • Heat butter in a large nonstick frying pan over medium heat. Crack the eggs directly into the pan. Season with pepper and 1⁄2 teaspoon salt. Cook until the whites of the eggs are set, about 3 minutes.
  • Place the quinoa, tomatoes, avocado, and garbanzo beans in a large bowl.
  • Whisk the yogurt, parsley, oregano, and remaining salt together in a small bowl. Drizzle over the salad. Top with fried egg.