This recipe uses the filling from the Quinoa and Black Bean Stuffed Peppers. It's a delightful meal that's cozy, rustic, and substantial while still being light. I love any meal with a soft, barely oozing egg on top. It adds a layer of richness, like velvet, to every bite.
"Next Night" Quinoa, Spinach, and Poached Egg Skillet: serves 2
6 cups of raw spinach, chopped
Any amount of leftover filling from the stuffed peppers. (See recipe to make from scratch
Optional: 1 chicken breast cut into 1" pieces
Two eggs, room temperature
1/2 cup quality white cheddar cheese
Heat a large cast-iron skillet or dutch oven to medium. Add the spinach, filling, and chicken breast if using. Cover. Allow the spinach to cook down and the chicken to just cook through, stirring occasionally, about 8-10 minutes. Distribute the ingredients evenly throughout the skillet, then use a spoon to move some mixture aside to create two shallow "wells." Crack one egg carefully into each "well." It's okay if the whites run over and onto everything else. Cover and allow to cook until the egg is firm around the edges but still soft and runny in the middle. Turn off heat. Use a spatula to transfer half the filling and intact egg on top to each of two bowls. Top with cheddar cheese and serve.