Artichoke quinoa cakes with fried eggs
1 14.75 ounce jar Cynara Petite Artichoke Hearts in Water, chopped into small pieces
1/2 cup quinoa, rinsed
1/2 teaspoon salt
2 tablespoons Bellucci Extra Virgin Olive Oil, plus more for frying
1 small yellow onion, small diced
1 garlic clove, minced
1/4 teaspoon coriander
1/4 teaspoon black pepper
1/2 cup panko-style breadcrumbs
1/2 cup finely grated parmesan cheese
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
4 to 6 large eggs, depending on the number of eaters
- Bring 1 cup of water to a boil in a small saucepan over high heat. Add quinoa and 1/4 teaspoon of salt. Stir, reduce heat to medium low, cover with a lid and cook for 20 minutes until the quinoa has absorbed all the water and is tender. Set aside to cool.
- Warm a medium sauté pan over medium high heat. Add the extra virgin olive oil and cook the onions and garlic for 3 minutes. Add the Cynara Petite Artichokes, 1/4 teaspoon salt, coriander, and black pepper, and cook for another 2 minutes. Set aside to cool slightly.
- In a bowl, whisk the eggs together, breadcrumbs, parmesan cheese, parsley and chives. Add the cooled quinoa and artichoke mixture. Stir to combine.
- Heat a large sauté pan over medium high heat. Add enough extra virgin olive oil to cover the bottom of the pan. Spoon in 1/4 cup of the mixture, shaping it into a round form on the pan. Add additional cakes to the pan without overcrowding and cook for 3 minutes on each side or until golden brown. Finish frying all the mixture. Drain them on paper towels if needed.
- Fry the eggs in olive oil. Heat a small non-stick sauté pan over medium high heat, using enough olive oil to cover the bottom of the pan. Crack one or two eggs at a time into the pan. Season with salt and, with the help of a spoon, baste the tops of the eggs with the hot oil. Cook until the white is set and the edges are crispy but the yolk is not set.
- Top the artichoke quinoa cakes with the fried eggs and serve.