Artichoke Quinoa Cakes with Fried Eggs
Makes 12 cakes
- 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 14.75 ounce jar Cynara Petite Artichoke Hearts in Water, chopped into small pieces
- 1/4 teaspoon coriander
- 1/4 teaspoon black pepper
- 2 eggs
- 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
1. 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.
2. 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.
3. In a bowl, whisk together the eggs, breadcrumbs, parmesan cheese, parsley, and chives. Add the cooled quinoa and artichoke mixture. Stir to combine.
4. 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.
5. 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 not set.
6. Top the artichoke quinoa cakes with the fried eggs and serve.
Chef Aran Goyoaga
Her food blog Cannelle et Vanille is a 2-time James Beard Award finalist and was named number 2 best food blog in the world by the UK Times.
Aran grew up in the Basque Country in Northern Spain in a family of professional pastry chefs and cooks. Her love of food began in her maternal grandparents’ pastry shop and in the fields of her paternal grandparents’ farm. Aran worked as a professional pastry chef for years before turning into food styling and photography.
She is also the author of “Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking” (Little, Brown & Co), which was named one of the top 6 cookbooks of 2012 on Good Morning America.