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Turkish Egg and Quinoa Breakfast Bowl | halfbakedharvest.com @hbharvest
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4.64 from 30 votes

Turkish Poached Egg and Quinoa Breakfast Bowl.

This breakfast bowl is easy to make and makes for a tasty breakfast
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: turkish
Keyword: egg bowl, egg breakfast, healthy breakfast
Servings: 2 servings
Calories: 613kcal
Author: halfbakedharvest


  • 1 cup plain greek yogurt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 2 cloves garlic, minced or grated
  • kosher salt and pepper to taste
  • 4 eggs, poached or cooked to your liking
  • 2 cups cooked Bob's Red Mill Quinoa
  • 1/4 cup sun-dried tomato pesto
  • 2 cups fresh baby spinach
  • 1 avocado, sliced
  • 4 ounces goat cheese, crumbled
  • toasted sesame seeds, fresh dill, fresh mint, and salt, for serving

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.


Calories: 613kcal | Carbohydrates: 59g | Protein: 44g | Fat: 68g | Saturated Fat: 23g | Cholesterol: 391mg | Sodium: 831mg | Potassium: 1254mg | Fiber: 14g | Sugar: 9g | Vitamin A: 5280IU | Vitamin C: 23.3mg | Calcium: 357mg | Iron: 7.7mg