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{This post is sponsored by Bob’s Red Mill!}

I made us a SAVORY breakfast today: a Turkish egg and quinoa breakfast bowl.

Turkish Egg and Quinoa Breakfast Bowl | @hbharvest

I pretty much always post sweet breakfast recipes. I think it’s no secret that those are my very favorite. I love to photograph stacks of pancakes with butter melting across the top, french toast with maple syrup drizzling down the sides, and crepes stuffed to the brim with fruit. That being said, I also love a good eggy breakfast…only I almost always make them for lunch or dinner instead of breakfast. I dunno why, but I guess I’m just more of a ‘sweet’ breakfast person…unless there’s avocado toast involved, in which case I will eat at any time. Obviously.

Anyway, point is that I feel like I do not have enough egg based breakfast recipes on the blog and I’ve decided that needs to change. Thankfully I have my friends at Bob’s Red Mill to help me create the perfect healthy and savory breakfast. I’m using their quinoa as a base for these killer bowls.

PS. I eat a bowl of avocado with flaky sea salt and Bob’s Organic Quinoa almost every day of the week. It’s been my favorite snack since the start of the new year (hello Healthy January) and I am now hooked. I’ll also sometimes add a handful of toasted seeds, mmm, so good, and now that I think about it, kind of similar to this bowl…cool. cool.

Turkish Egg and Quinoa Breakfast Bowl | @hbharvest

Turkish Egg and Quinoa Breakfast Bowl | @hbharvest

Turkish Egg and Quinoa Breakfast Bowl | @hbharvest

These loaded breakfast bowls were one hundred percent inspired by these Turkish Fried Eggs from a little over a year ago. I love those eggs so much, so when the idea of a savory quinoa breakfast bowl came to mind, I knew I wanted to go with these Turkish flavors.

Let’s break these bowls down piece by piece here for you guys…

…start off with your quinoa. There’s no denying that aside from maybe steamed rice, quinoa is my favorite grain. well, technically it’s a seed, but to me it feels more like a grain. Anyway, I love it.

…next up is the herbed yogurt. Oh this yogurt. It’s full of garlic, dill and parsley, and it’s highly addictive.

…a little sun-dried tomato pesto. mainly because I am obsessed, but also because tomatoes are common in Turkish cooking.

…now you just need your eggs. I like to poach mine for this, but I think a fried egg would be equally delish as well. Totally whatever you love most.

…OK. now you’ll want to basically bathe your eggs in the secret, but really not so secret, sauce. aka the spicy toasted sesame butter sauce. Not going to lie, this sauce is everything and should probably be slathered on. just sayin.

…finish with avocado, fresh spinach, toasted sesame seeds, and maybe some goat cheese, if you’re into it, which you know that I am.

Turkish Egg and Quinoa Breakfast Bowl | @hbharvest

So many layers of awesomeness right? What I really love about this recipe though is that you can pretty much prepare everything in advance and then assemble in the morning. The quinoa, yogurt, and sauce can be made a few days in advance and kept in the fridge. In the morning, all you have to do is cook your eggs and assemble. If you’re looking for a super quick version, you could even use hard-boiled eggs that you maybe cooked up on a Sunday. Then its breakfast done in about five or ten minutes.

Yes, please!

And if you’re like me, and dig the whole breakfast for dinner thing, it’s dinner in under thirty! Whoop, whoop!

Turkish Egg and Quinoa Breakfast Bowl | @hbharvest

Turkish Egg and Quinoa Breakfast Bowl | @hbharvest

Turkish Poached Egg and Quinoa Breakfast Bowl.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Calories Per Serving: 1595 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Spicy Toasted Sesame Butter Sauce


  • 1. In a medium bowl, mix together the greek yogurt, dill, parsley, garlic, and a pinch each of salt and pepper. Stir until combined. Keep stored in the fridge until ready to use.
    2. Cook the eggs to your liking. 
    3. Divide the quinoa among bowls and add a large spoonful of the yogurt sauce, then swirl the pesto lightly into the yogurt. Next, add 1-2 eggs per bowl. Add the spinach and avocado. Drizzle the spicy butter sauce (recipe below) over the eggs. Garnish with fresh herbs, lemon zest, sesame seeds and crumbled goat cheese. EAT!

Spicy Toasted Sesame Butter Sauce

  • In a small saucepan, melt together the butter, sesame oil, crushed red pepper flakes and paprika. Drizzle the warm sauce over the fried eggs.
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Turkish Egg and Quinoa Breakfast Bowl | @hbharvest

But first, breakfast…cause it’s the most important meal of the day!

{This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep Half Baked Harvest cooking!! :) }

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    1. Hey Kym,
      Happy Friday!!⛄️ Thanks a bunch for giving this dish a try, I love to hear that it turned out well for you:)

  1. 5 stars
    Wow, there are so many bold flavors going on in this bowl but somehow they blend perfectly! The yogurt sauce and butter sauce made enough for 4 servings, which is awesome since we’ll be able to have it again tomorrow morning. Glad I made extra sundried tomoato pesto, too. 🙂 This recipe will be on regular rotation at our house!

    1. Hey there,
      Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?

  2. This is sooooo yummy! I will be making again and again. The spicy sesame butter is ridiculously good! Where has this condiment been all my life?

    1. Hey Leila,
      Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! Lol so glad you enjoyed the sesame butter. xTieghan

    1. Hey Sarita,
      I actually read through the comments and several people have made this recipe, also I welcome comments from all my readers regardless of whether or not they have made the recipe. Hope this makes sense, have the best Sunday! xTieghan

  3. 4 stars
    I made this tonight and other than going a tad too hard (myself, not the recipe) on the garlic and roasted red pepper flakes, I really liked it. It was easy, done in under 30 minutes and FELT really healthy, but boy you were not kidding about the ISH part of healthy-ish. When I plugged it all in to my calorie counter program, I was a little stunned at the tally. Especially since it FEELS like it should be great for you. So, if you’re watching your caloric intake, it might help to go easy on the avocado and maybe only one egg per serving (I had two), but who wants to skip avocado?! Also, I got three servings out of it, so I am looking forward to lunch tomorrow as well. Very good!

    1. I am so glad this turned out so well for you! I like to think of healthy as the foods that are involved instead of the calories, carbs, fats, etc. I hope you understand! I hope you love other recipes of mine! xTieghan

  4. 5 stars
    I could eat this every single day. YUM! Thank you for the great recipes! I am now committed to making all of your best-of-2018s!

  5. 5 stars
    AMAZING! I’ve made this soups a bunch of times now & I luv it! This time I was brave & added the mango! YUM! Do it! add the mango!I absolutely luv all of your recipes. Halfbaked harvest is my GO TO for easy, unique, delicious recipes! Thanks for sharing.