Nomad Eggs with Black Forbidden Rice & Quinoa

By AllysKitchen

This is my type of cuisine~~rustic, global, historical, vintage, legacies of spices and food that is extraordinarily healthy.

Ingredients

• 1/2 cup black rice
• 1/3 cup black quinoa
• (Note: Can use only rice or quinoa, but the mixture is an interesting texture combo!)
• 1 cup chicken broth
• 1 cup water
• 1/4 teaspoon sea salt
• 4 tablespoon olive oil
• 1 tablespoon garlic, chopped
• 2 tablespoons shallots, chopped
• 6 leaves Tuscan kale cut into slivers (can substitute regular kale or another green)
• 1 tablespoon pine nuts (optional)
• 1 1/2 teaspoon cumin
• 1 teaspoon sea salt (divided)
• 1/4 teaspoon red pepper flakes
• 1/2 lemon (juice)
• 4 eggs
• 8 cherry tomatoes sliced in half lengthwise
• 1/3 cup roughly chopped cilantro and flat Italian parsley including some of the stems with the leaves

Details

Servings 2
Adapted from allyskitchen.com

Preparation

Step 1

In a medium, microwave-safe bowl, combine the rice, quinoa, chicken broth, water and salt. Cover with a microwave-safe plate and microwave about 22 minutes on high until fluffy. Remove and with a fork mix. Recover and set aside.

In a 10″ skillet, preferably cast iron, over medium heat, put the olive oil and sauté about 2 minutes the garlic and shallots. Reduce heat to low and add the sliced kale. Sprinkle on the cumin, ½ teaspoon salt, red pepper flakes and blend. Add the lemon juice and blend. Add the cooked rice/quinoa into this mixture and blend.

Reduce heat to low. Crack the eggs on top of the greens and add the tomatoes, cover with a glass lid. Let the eggs steam, about 5-7 minutes, until sunnyside or yolks runny.

Plating & Serving~~With a large spoon scoop a helping onto a plate or into a small bowl (with at least one egg in each serving). Dollop on a scoop of Spicy Labneh Sauce and garnish with the chopped parsley/cilantro.