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Serves 1 for breakfast or brunch


1 quinoa burger patty, cut in half
2 tsps. extra-virgin garlic olive oil
(+ additional oil for frying the burgers)
¼ cup peeled, finely chopped onion
1 slice bacon, diced
To taste, ground cumin
1 generous cup, diced fire roasted
To taste, Kosher salt, ground black pepper
2 kale leaves (stems removed and lightly boiled)
1 egg


  1. Coat a skillet with oil and warm over a medium flame. Place the divided burger in the pan; fry one side for 3 minutes.
  2. In a separate skillet, fry the onions in the olive oil until translucent. Add the bacon and cumin. Next stir in the tomatoes and cook for 3 minutes.
  3. Flavor the mixture with salt and pepper to taste. Add the kale leaves. Crack an egg on top of the mixture.
  4. Cover the skillet and steam for 1 minute. Uncover and serve with the split burger patty.