Every Helping
Sign in

Dinner recipe · from the recipe book

Eggs in Purgatory Quinoa Bowls with Basil Tahini

Tender eggs simmered in a garlicky, chile-flecked tomato sauce with mushrooms and spinach, spooned over fluffy quinoa and drizzled with a bright basil-lemon tahini and a little salty Parmesan.

Eggs in Purgatory Quinoa Bowls with Basil Tahini

Ingredients

  • 1⅓ cups240 gQuinoa, dryrinsed
  • 2¼ cups520 gWater
  • ½ tsp3 gSalt
  • 2 tbsp30 gOlive oil
  • 1 medium110 gYellow onionfinely chopped
  • 2¾ cups sliced200 gWhite mushroomssliced
  • 3 cloves9 gGarlicminced
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 14 oz400 gDiced tomatoes, canned
  • 5 cups loosely packed150 gBaby spinach
  • 8 large400 gEggs
  • ½ tsp1 gBlack pepper
  • ¼ cup60 gTahinistirred well
  • 2 tbsp30 gLemon juice
  • ⅔ cup leaves15 gFresh basilleaves finely chopped
  • 3 tbsp grated20 gGrated Parmesan

Steps

  1. Prep first: rinse the quinoa, chop the onion, slice the mushrooms, mince the garlic and finely chop the basil.
  2. In a saucepan, bring the quinoa, most of the water (all but about 3 tablespoons, saved for the sauce) and half of the salt to a boil. Cover, simmer on low for 15 minutes, then rest off the heat, covered, for 5 minutes and fluff with a fork.
  3. While the quinoa cooks, make the basil tahini: whisk the tahini, lemon juice and the reserved water until smooth and pourable, then stir in half of the basil. Set aside.
  4. Heat the olive oil in a large lidded skillet over medium heat. Add the onion and mushrooms and cook 6 to 7 minutes until the mushrooms are browned.
  5. Add the garlic, oregano and red pepper flakes and cook 30 seconds until fragrant.
  6. Pour in the canned tomatoes, add the remaining half of the salt and simmer 5 minutes until slightly thickened. Stir in the spinach until wilted.
  7. Make 8 wells in the sauce and crack an egg into each. Season the eggs with the black pepper, cover and cook on medium-low 7 to 9 minutes, until the whites are set and the yolks are firm, 160°F (71°C).
  8. Divide the quinoa among 4 bowls. Top each with 2 eggs and a share of the tomato-mushroom sauce.
  9. Drizzle with the basil tahini, then finish with the Parmesan and the remaining half of the basil.

Contains: Milk, Egg, Sesame.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book