HEAT grill to medium. BRUSH eggplant, zucchini and red onion slices evenly with 2 tbsp. olive oil. SPRINKLE with salt. GRILL vegetables for 3 to 4 minutes per side or until tender-crisp and lightly charred. CHOP into bite-size pieces; let cool slightly
WHISK together lemon juice, tahini, garlic, hot sauce, remaining olive oil and 2 tbsp. water in large bowl until combined. ADD tomatoes, parsley, mint, quinoa and grilled vegetables to bowl; toss until well combined. DIVIDE salad among 4 dinner plates.
For Sunny-Side Up, Over-Easy or Over-Hard Eggs: HEAT butter in large, nonstick skillet set over medium-high heat until just melted. BREAK eggs and slip into skillet 1 at a time. Immediately reduce heat to low.
COOK eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or flip eggs over carefully and cook to desired doneness. SPRINKLE eggs lightly with salt and pepper. TOP each salad with 1 fried egg. Serve immediately.
Garnish finished eggs with additional chopped fresh parsley and extra hot sauce if desired
Fresh eggs produce the best-looking fried eggs – a compact oval with a thick white and a high centered yolk.
For neater shape, break eggs into custard cup first, rather than directly into the pan. Hold cup close to surface of pan and slip egg from cup into pan.
Heat matters. If heat is too high, eggs will become tough and rubbery. Gentle heat preserves nutrients and allows for even cooking.
This recipe is an excellent source of protein folate, and choline and a good source of vitamin A.