1 cup quinoa
2 cups water
1 shallot, minced
1 garlic clove, minced
2 small red potatoes (about 1 lb.), cubed
1/2 small butternut squash (about 1/4 lb.), peeled and cubed
1 teaspoon cumin
1 teaspoon paprika
Freshly ground pepper
3 large eggs
1 teaspoon chives, minced
1. Headnote: I have a very well seasoned cast iron skillet that I used for this entire recipe, from beginning to end, making this recipe a one-pot meal. The quinoa didn't stick to the bottom. If yours is a little iffy, or you don't have one, I suggest making the quinoa separately in a non-stick pot. You'll use the same ratio and directions.
2. In a 10-inch cast iron skillet, add a teaspoon of olive oil. When the oil is hot, add the quinoa, water and a pinch of salt. Cover the pot and cook for 12-15 minutes and until the water has evaporated. Transfer quinoa to a bowl and set aside.
3. Pour a teaspoon of olive oil in the cast iron skillet. When hot, add the shallot and cook until translucent, about 2 to 3 minutes. Place the garlic atop the cooked shallot and cook until fragrant, about 1 minute. Add the potato, butternut squash, cumin and paprika and toss; cook for 15-20 minutes, tossing and stirring every few minutes, being sure all of the squash and potatoes get some bottom-of-the-pot-action. Do a little taste test and make sure the squash and potatoes are cooked.
4. Add the quinoa back to the skillet and toss. Salt to taste. I ended up adding about a 1 teaspoon of salt. Using the back of your spoon, create 3 cavities in the quinoa/potato mixture. Crack 3 eggs into those cavities and cover with a lid. Cook for 2-3 minutes and until the egg whites have set, yet the yolks are still runny. Top with a sprinkling of chives and serve pronto.