Bruschetta, Greens and Grains Breakfast Bowl

We’re taking grain bowls to the next level with this vegetable-packed quinoa breakfast bowl. Chock-full of greens and sun-dried tomato bruschetta, this meal will start your day off on the right foot.

INGREDIENTS

• 1 pound cooked quinoa
• 1 (7.05-ounce) jar DeLallo Sun-Dried Tomato Bruschetta
• 4 tablespoons DeLallo Extra Virgin Olive Oil, divided
• 4 green onions, white and light green parts, finely chopped
• 2 cloves garlic, minced
• 2 heaping cups chopped kale
• 2 heaping cups chopped swiss chard
• 2 tablespoons chopped fresh chives
• 4 large eggs

DIRECTIONS

1. In a large bowl, combine cooked quinoa with bruschetta. Toss to coat.
2. Heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the onion and garlic. Sauté until soft, 1 to 2 minutes. Add the greens. Sauté until wilted, 3 to 5 minutes.
3. Add garlicky greens to the quinoa mixture and toss well. Divide the mixture evenly into 4 serving bowls.
4. Heat remaining oil in a nonstick skillet over medium-high heat. Crack eggs into skillet and season with salt and pepper. Cook until whites are set around the edges, about 1 minute. Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.
5. Top each serving bowl with an egg and serve.