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1. Rinse the quinoa thoroughly under cold water using a fine-mesh strainer. Add the quinoa and chicken broth to a small saucepan, bring to a boil, then reduce to a low simmer, cover, and cook for 15 minutes until all liquid is absorbed. Remove from heat, fluff with a fork, and set aside.
1 cup Quinoa,
2 cup Chicken broth
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2. Slice the chicken sausage links into rounds about 1 cm thick. Heat olive oil in a large oven-safe skillet (cast iron preferred) over medium-high heat. Add the sausage rounds and cook for 3–4 minutes per side until golden brown and caramelized. Remove and set aside.
4 piece Chicken sausage links,
1 tbsp Olive oil
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3. Add the remaining olive oil to the same skillet over medium heat. Dice the onion and red bell pepper and add them to the pan. Cook, stirring occasionally, for 5 minutes until softened and lightly golden.
1 piece Red bell pepper,
1 piece Yellow onion,
1 tbsp Olive oil
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4. Mince the garlic and add it to the skillet along with the smoked paprika, cumin, garlic powder, red pepper flakes, salt, and black pepper. Stir for 1 minute until fragrant.
3 clove Garlic cloves,
1 tsp Smoked paprika,
0.5 tsp Cumin,
0.5 tsp Garlic powder,
0.2 tsp Red pepper flakes,
1 tsp Salt,
0.5 tsp Black pepper
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5. Strip and roughly chop the kale leaves, discarding the tough stems. Add the kale to the skillet and stir until wilted, about 2–3 minutes. Squeeze in the lemon juice and stir to combine.
3 cup Curly kale,
0.2 piece Fresh lemon
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6. Fold the cooked quinoa and the browned sausage back into the skillet, stirring everything together to evenly distribute. Spread the mixture into an even layer across the pan.
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7. Use a spoon to create 4 shallow wells in the quinoa mixture. Crack one egg into each well. Reduce heat to medium-low, cover the skillet with a lid or foil, and cook for 5–7 minutes until the egg whites are fully set but the yolks are still slightly runny (or cook longer for fully set yolks).
4 piece Eggs
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8. Remove from heat, scatter fresh parsley over the top, and serve directly from the skillet. For meal prep, portion into airtight containers — store eggs cooked fully through for best results.
2 tbsp Fresh parsley (garnish)
