Berlin has really been a rollercoaster of opportunities and adventures for me. This week I am taking a moment to reflect on everything I’ve learned these past 5 months. One thing I am extremely grateful for is the way I have been taught to cook traditional, flavourful meals. Each person tells their own story when they cook. Whether it is a simple hearty soup, a traditional dessert or a holistic approach to healing a cold, each recipe is unique in it’s own way. It is made with love and passed on from generation to generation.
I was thrown into the world of cooking much later than most. It was only about 3 years ago that I began to cook for myself (I know, it’s quite embarrassing). I began to teach myself to cook through inspiration from various Instagram accounts, magazine recipes and food blogs. 99% of the time I never followed a recipe. I followed my heart and my taste buds. This was, of course, amazing, as it brought uniqueness to my food. However, I never learned the basics of cooking and this put me a step behind. It was only this past year that I learned how to sauté onion and garlic…And I am constantly learning, from myself and from others. I am improving my understanding of how to cook with herbs and spices, I am learning the basics of baking a cake and I am perfecting homemade pasta sauce recipes. It all comes with patience, something that I have been practicing a lot lately.
Anyhoo, I love avocadoes, eggs are awesome and I’ve always wanted to try this egg-in-avocado combo and I can honestly say that I am very impressed with the outcome! I think these Avocado Eggs would be an incredibly delicious addition to brunch. I added some turmeric quinoa, tomatoes, wilted spinach and toasted rye bread for a scrumptious brunch combo! I think this would be an all-around boyfriend, best friend and kiddie-approved breakfast or snack. It’s packed with healthy fats from the avocado, and some omegas from the eggs plus some awesome complete proteins from the quinoa (not to mention the A+ anti-cancerous benefits of turmeric).
Let’s dig in! I hope you enjoy this recipe as much as I enjoyed making it! X
- 1 avocado, halved and pitted
- 1 tsp olive oil
- 2 eggs
- 1 small handful of cilantro, chopped
- A shake of paprika or cayenne pepper
- Salt and pepper
- 1/2 cup uncooked quinoa
- 1 cup (250ml) water
- 1 tsp turmeric
- 1 tsp cumin or curry powder
- 1/2 tsp salt
- 1/2 tsp paprika
- Preheat the oven to 400F.
- Cover the avocado halves in olive oil and crack the eggs into each hole.
- Place the egg-filled avocado halves onto a baking tray.
- Bake the avocado halves for about 25 minutes, or until the eggs are cooked.
- While the avocado is baking, add the quinoa and water to a pot on the stove. Bring to a boil and then reduce heat and simmer with the lid on, for about 10 minutes, or until cooked. Make sure to keep an eye on the quinoa so it does not burn. Once cooked, mix in the spices and let cool.
- Take out the avocado halves and sprinkle with freshly chopped cilantro, spices, salt and pepper.
- Serve with the quinoa and enjoy warm!
- Feel free to add any additional toppings to your avocado eggs. I enjoyed mine with some slices tomatoes which I found particularly nice. I think sundried tomatoes or a homemade ketchup would be a nice touch!