Printed August 31, 2026
Quinoa Patty Shakshuka with Herb Stem Zhug
Leftover quinoa becomes crispy patties that nest in spiced tomato sauce, North African-style. Those herb stems you almost composted transform into a fiery green sauce that cuts through richness.
Ingredients
- 2 cups cooked quinoa
- 2 eggs plus 4 eggs for poaching
- 1/4 cup flour
- 1/2 teaspoon cumin
- 2 cups canned crushed tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- Herb stems from cilantro, parsley, or both (about 1 cup packed)
- 1 jalapeño, seeds removed
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Salt to taste
Preparation
Shakshuka typically features eggs poached in tomato sauce. This version adds crispy quinoa patties for textural contrast and transforms would-be-discarded herb stems into a sauce that rivals any pesto.
Make the Herb Stem Zhug
Blend herb stems, jalapeño, lemon juice, and a pinch of salt in a food processor while streaming in olive oil. It should be loose and vibrant green. Adjust seasoning—it should be assertively flavored, acidic, and slightly spicy.
Form the Quinoa Patties
- Mix quinoa with 2 eggs, flour, cumin, and salt.
- Form into 4 patties about 1/2-inch thick.
- Heat oil in a large oven-safe skillet over medium heat.
- Fry patties until golden and crispy, about 4 minutes per side.
- Remove and set aside.
Build the Shakshuka
In the same skillet, sauté onion until soft. Add garlic, paprika, and cayenne, cooking until fragrant. Pour in crushed tomatoes and simmer for 10 minutes until slightly thickened.
Nestle quinoa patties into the sauce. Make 4 wells between the patties and crack an egg into each. Cover and cook until eggs are set but yolks remain runny, about 5-7 minutes.
Drizzle herb stem zhug over everything before serving. The hot sauce, rich eggs, crispy patties, and spiced tomatoes create a complete meal from remnants.
