Looking over my last few posts, I seem to be on a bit of a south-of-the-border spicy kick. Anything it takes to escape from what feels like the dawning of a new ice age up here in the Frozen North.
My husband actually came up this after catching part of a Nigella Lawson episode. He saved the show for later viewing. I accidentally deleted it. His version is probably even hotter than Nigella’s. My husband has a tongue lined with asbestos – there’s nothing too hot for him. I toned it down quite a bit for this post, but if you like food that sets your hair on fire, feel free to throw in as much Cholula or Insanity sauce as you can take. Keep in mind the name of this dish – it’s supposed to be HOT!
Ingredients
2 eggs
1 cup tomato sauce or canned diced tomatoes
½ cup cooked quinoa
¼ cup chopped olives
1 large garlic clove – sliced
1 tbsp. canola oil
¼ tsp. hot smoked paprika
large pinch of hot chili pepper flakes
optional: hot sauce of your choosing
Directions
- Cook quinoa first by placing ¼ cup dry quinoa in a small sauce pan with ½ cup water and a pinch of salt. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes.
- In a small skillet, heat oil, then cook garlic and chili pepper flakes on high heat for 30 seconds to release their flavor into the oil.
- Reduce heat to medium and pour in the tomato sauce, quinoa and olives. Mix them together thoroughly. Salt to taste if necessary, but I find the saltiness of the olives is all that’s necessary.
- Using a spoon, create a small hole in the sauce to expose the base of the skillet, and crack an egg into it. Repeat the process for the other egg.
- Reduce heat to low, cover and cook for 3-5 minutes, depending on how runny you like the yolks of your eggs. I like mine almost hard boiled, so I cooked them for 5 minutes.
- Remove cover, sprinkle as much smoked paprika as you like.
- Serve immediately with hot sauce (optional).
Christina D says
This made for an quick, easy, and really delicious Sunday night meal when our other plans went awry. We served it over a bed of wilted spinach. Thanks for the great recipe, as usual!
Amy says
Thanks, Christina! So glad you liked it!