Smoky Quinoa Taco Bowls with Fried Eggs

thekitchn.com

Tastymama

1 medium shallot

4 cloves garlic

1 to 2 canned chipotle chiles in adobo sauce, plus 1 teaspoon sauce

1 cup quinoa

3 tablespoons plus 1 teaspoon olive oil, divided

1 ¼ teaspoons kosher salt, divided, plus more for seasoning

1 tablespoon tomato paste

1 ½ teaspoons ground cumin

1 ¾ cups low-sodium vegetable broth

1 (about 15-ounce) can black beans

1 ripe avocado

½ cup plain 2% or full-fat Greek yogurt, or sour cream

2 medium limes

2 ounces baby spinach (about 2 packed cups)

4 large eggs

Freshly ground black pepper

Refrigerated pico de gallo, for serving

Directions at thekitchn.com

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