One of my favourite breakfasts – next to pancakes and french toast – and so healthy with a good punch of protein to fuel your day.
Rinse the quinoa well in a fine mesh strainer and put into a pot and add the equal amount of water -1 cup for cup for instance. Add salt, cover and bring to a boil, then reduce heat to low and simmer for 18 minutes, or till fluffy and showing their little white tails.
In a hot skillet sauté garlic, red onion, green pepper, zucchini, and eggplant ( I prefer the Japanese eggplant) all cut to bite size chunks, salt and pepper. If the skillet is too full it may be better to cook in batches. Add tomatoes last, they only need to be warmed through. Season. Toss in some parsley and basil if it’s handy.
In a pot filled with water add a cap full of vinegar and bring to a strong simmer- lots of little bubbles percolating from the bottom of the pot- give the water a good stir first and slide in your cracked egg.
Two notes: 1) The vinegar in the water acts to keep the egg white tight and 2) it is better to crack your egg into a small dish, coz what if your yolk breaks as you break it straight into the pot? This is one way to ensure your egg is intact before poaching.
Let simmer for 4 minutes, using a slotted spoon, scoop the egg up to check doneness. Get a plate or bowl ready and spoon in some quinoa and ratatouille. When your egg is done scoop it out and holding a folded paper towel in one hand gently turn the poached egg onto the towel to dab off excess water, then back onto the spoon and then onto the quinoa/ratatouille.
Garnish with Kalamata or Nicoise olives and parsley and drizzle with balsamic vinaigrette. And sometimes I’ll add feta or goat cheese too!