Baked Eggs with Quinoa, Spinach and Chorizo – YUM!

MNBbakedeggs_stickybannerPut a little sunshine into your morning routine with these oh-so-delicious baked eggs! Quick and easy to prepare, this recipe is packed with protein and oodles of flavour, making it perfect for the savoury-tooth-foodie.

Only one pan is needed to nail this dish and the recipe can easily feed two people. The aroma of the chorizo and sumac mimics a lazy weekend brunch date, but if you can’t wait until then (like most of us here at MNB), make it for yourself for breakfast or lunch during the week. Any leftovers can be paired with a vegetable medley salad. It really is a nourishing gift that keeps on giving.

We are pretty clucky for eggs here at MNB. We love them because, well, in our books they’re basically a bona fide superfood. They’re packed full of protein, amino acids and 11 different vitamins and minerals. Not only that but they are easily digestible and jam packed with vitamin D and healthy cholesterol. To quickly unscramble any confusion, the humble googy egg offers total nourishment and studies have actually shown that eating foods high in good cholesterol will not affect your cholesterol levels. When looking for something healthy that won’t hurt the budget, eggs are a maximum bang for buck ingredient.


The wingman to the egg in this dish is quinoa, one of the few foods that contain all the essential amino acids. Think of quinoa seeds as the building blocks for cells, hair, muscle, skin and nails. You’ve now got what it takes to run at optimum level.

To finish, we added sumac (pronounced SOO-mak), which is a Middle Eastern spice. It’s tangy with a hint of citrus and goes together with eggs just like bees go with honey.

Team with a green juice and you’re ready to MNB all day! Serve sunny side up for a sunshine-y day.


Baked Eggs with Quinoa, Spinach and Chorizo – YUM!

Preparation Time:
Total Time:
Servings: Serves 2

  • 4 eggs
  • 8 thin slices of chorizo (optional)
  • 1/2 cup cooked quinoa
  • 1 cup spinach
  • A few fresh basil leaves
  • Sumac
How to make it:
  • Preheat grill to a medium-high setting.
  • In a small fry pan on high heat, brown the chorizo on both sides. Take the pan off the heat.
  • Add the spinach, basil and quinoa to the pan, and mix well.
  • Crack the four eggs gently over the top of the mixture in the pan, keeping them separate and the yolks intact if possible.
  • Sprinkle sumac over the top, and place under the grill.
  • Cook for 3-5 minutes depending on how well you like your eggs done.


How do you like your eggs? Share your favourite baked eggs recipe in the comments :)



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MNB TEAM: Hey Sporty Sister! Thanks for stopping by Move Nourish Believe. We are the team behind this beautiful site full of pretty pictures, wise words and tools to help you live your best active life. If you have any suggestions, would like to feature on here or have something you'd like us to talk about, email us at Oh & be sure to bookmark the site or save it on your desktop. This way you will be sure to start your day off on the right note or get a little pick me-up when three thirtyitis strikes. We also make a pretty good travel companion too! We hope to see you real soon & don’t forget to MNB always. Xx


  1. Karla on said:

    This was today’s lunch and it was delicious!
    I cooked some red quinoa in vegetable stock to give it an extra boost of flavour and left out the chorizo seeing as I didn’t have any handy. Extra spinach just to up my greens intake and then sprinkled with za’atar (which contains sumac) and in the oven for about 3-4 minutes. Gotta have my eggs cooked runny, I love the way the yolk acts as a sauce/dressing. Then topped off with avocado, and some pepper, it was truly such a quick, easy & full-of-flavour lunch :)
    Thanks MNB xx

    1. Avatar of MNB TEAMMNB TEAM Post authoron said:

      Wow Karla,

      We love your creativity in making this dish! Agreed – there is nothing quite as delicious as a runny egg. Mmm, glad you enjoyed recreating our baked eggs. Thanks for the tip on za’atar as well ;)

      MNB xx

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