Egg Atop Crispy Quinoa, Ceci & Roast Zucchini
This was a serendipitous moment.
I knew full well that I'd repurpose what was left. A slight 1/3 cup. But if I was to follow my intentions—and I did—I would end up with a most delicious end of week lunch.
My only regret is that there wasn't more leftover quinoa. Had there been, it would have required a second egg (insert heavy sigh). There was certainly room in my stomach.
This quinoa salad, frugally preserved for this day, consisted of ceci (chickpeas), red onion and zucchini which I had roasted.
I drizzled extra virgin olive oil into a non-stick pan. This would give the quinoa salad something to crisp to, to sing out from. Gradually, over a low flame, the quinoa gained color, the ceci throbbed and popped (fried ceci is a revelation).
The nutty smell was mesmerizing.
I picked a random moment to slowly release the egg into the pan. It fell perfectly and nestled just right.
To aid, I covered the pan with a glass lid. It fogged up immediately, hindering my vision. I would have to lift the lid here and there to keep abreast of progress, releasing a swath of perfumed moisture right under my nose.
I waited. Patience was necessary. Finally.
This could become an addiction.
I hunched over the plate. Smiling. Quite pleased with myself.
That first crunchy bite with egg yolk—(insert heavy sigh).