Peruvian Quinoa Egg Breakfast Skillet Bake

Quinoa has nourished Andean communities for millennia, and this Peruvian-inspired skillet bake folds fluffy grains with aji amarillo’s sunny heat. Eggs finish in the oven over sweet peppers, corn, and tomatoes for a bright one-pan breakfast.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 445 cal
• 22g protein
• 42g carbs
• 21g fat
• 3g fiber

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Ingredients

• 1 cup white or tricolor quinoa, rinsed
• 2 cups water or low-sodium broth
• 2 tbsp olive oil
• 1 small red onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tbsp aji amarillo paste or mild chili paste
• 1 cup cherry tomatoes, halved
• 3/4 cup frozen corn kernels
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 large eggs
• 1/2 cup queso fresco or feta, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 lime lime wedges, for serving
• 1 avocado, sliced

Instructions

1. 1Cook the rinsed quinoa in water or broth according to package timing until fluffy and the liquid is absorbed, about 15 minutes. Fluff with a fork and keep warm.
2. 2Preheat the oven to 400°F. Heat olive oil in a large oven-safe skillet over medium heat.
3. 3Sauté the diced onion and bell pepper 5 to 6 minutes until softened and lightly sweet. Stir in garlic, cumin, and aji amarillo paste and cook 1 minute until fragrant.
4. 4Add cherry tomatoes and corn; cook 3 to 4 minutes until tomatoes begin to collapse and release juices. Season with salt and pepper.
5. 5Fold the cooked quinoa into the skillet vegetables until everything is evenly mixed and heated through. Spread into an even layer.
6. 6Use a spoon to create six wells in the quinoa mixture. Crack an egg into each well.
7. 7Transfer the skillet to the oven and bake 10 to 13 minutes until egg whites are set and yolks are still soft and jammy in the center.
8. 8Remove carefully with an oven mitt. Scatter queso fresco and cilantro over the hot surface so the cheese softens.
9. 9Rest 2 minutes, then scoop portions onto plates with avocado slices and a squeeze of lime.
10. 10Serve immediately while the eggs are still runny enough to sauce the quinoa.