Ingredients:

  • 1 cup (185g) cooked quinoa or farro
  • 1/2 cup (85g) canned black beans, rinsed and drained
  • 2 cups (60g) fresh baby spinach or kale
  • 2 large eggs
  • 1/4 medium avocado (40g), sliced
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1.25g) cracked black pepper
  • 1/2 tsp (2.5g) smoked paprika

Instructions:

  1. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
  2. Add the black beans and cooked grains to the skillet, stirring for 3–4 minutes until the grains smell nutty and the beans are heated through.
  3. Toss in the spinach or kale and stir just until the leaves wilt.
  4. Push the grain mixture to the edges of the pan to create a well in the center.
  5. Crack the eggs directly into the center of the pan.
  6. Season the eggs with sea salt, cracked black pepper, and smoked paprika.
  7. Cover the pan with a lid for 2–3 minutes for sunny-side up eggs, or scramble the eggs directly into the grains for an integrated texture.
  8. Slide the fiber-rich base into a wide bowl, top with the eggs, and arrange the sliced avocado on the side.