This is a really scrumptious protein-packed breakfast for two that my husband always looks forward to. The ooey gooey goodness of a runny yolk makes a rich sauce but it’s all good on its own also. It would probably taste even better with a tomato relish, but I haven’t found one I quite like yet.

Ingredients:

• 2 tsp olive oil
• 1/4 cup chopped onions
• 1/2 tsp minced garlic
• 1/2 cup chopped uncooked sweet potato
• 1/2 cup black beans (drained and rinsed)
• 1/8 tsp salt
• 1/2 tsp ground cinnamon
• 1.5 tsp ground cumin
• 1/2 tsp ground cayenne
• 1.5 cup cooked quinoa (1/2 c dry quinoa)
• fresh ground black pepper to taste
• 2 eggs (cooked any way you like!)

Directions:

1. Heat olive oil in pan and add onions and garlic. Cook until onion is slightly carmelized.
2. Add sweet potato and cook until soft, approximately 5-7 min.
3. Add cinnamon, cumin, cayenne pepper and black beans and cook about 5 minutes until black beans soften slightly. Salt and pepper to taste.
4. Add cooked quinoa and allow to toast slightly to give a slightly nutty flavor. Stir to combine.
5. Add your cooked egg on top – we prefer over easy for a runny yolk to create a delicious sauce.