Quinoa with Green Asparagus and Fried Eggs, Ajvar

Ingredients

• 300 g quinoa
• 600 ml Vegetable Broth
• 1 bundle green asparagus
• 2 Spring Onions
• 200 g Sugar snap peas
• 1 Garlic clove
• 1 chili pepper
• 2 tbsp oil
• Ajvar
• 4 eggs
• curry powder
• Salt
• sprinkle of lemon juice
• Cayenne pepper

Instructions

1. 1.

   Wash the quinoa thoroughly until the water no longer foams. Add it to a pot with vegetable broth and bring to a boil. Cover partially and simmer for about 20 minutes over gentle heat until all liquid is absorbed.

2. 2.

   Peel the lower third of the asparagus and blanch in salted water for 8-10 minutes until just firm. Shock in cold water and cut diagonally into pieces.

3. 3.

   Wash, trim, and blanch sugar snap peas for 3-4 minutes; shock in cold water.

4. 4.

   Wash, trim, and slice spring onions diagonally.

5. 5.

   Peel and finely chop the garlic clove.

6. 6.

   Wash, halve lengthwise, trim, and chop the chili pepper. Sauté with garlic in 1 tbsp hot oil. Add asparagus, snap peas, and spring onions, sauté briefly, and season with salt.

7. 7.

   Pan-fry four fried eggs in the remaining oil.

8. 8.

   Stir 4 tbsp Ajvar into the quinoa, then fold in the vegetables. Season with salt, lemon juice, curry powder, and cayenne pepper. Divide among bowls, top each with a fried egg, sprinkle with curry, and serve with extra Ajvar if desired.