This dish is laden with farmer’s market finds, from the richly spiced mutton and beef sausage to the smoked mozzarella and fried duck egg on top. Some people say everything is better with a fried egg on top — the ooey, gooey yolk that runs when poked and covers everything it touches in rich flavor is like nothing else. It’s a good thing I will never cook a meal for Guy Fieri, who is wigged out by them, because I am becoming a fan of the “throw a fried egg on it” school of thought.

Quinoa with Sucuck

1 c. quinoa

2 c. beef stock/broth/bouillon

1 can roasted, diced tomatoes

1 onion, chopped

1/4 lb sucuck (or your favorite spicy sausage) chopped

4 duck eggs

1/2 lb smoked mozzarella, sliced

Soften chopped onion in some oil in a medium saucepan. When it has become translucent, add sausage. Once the fat has begun to render out of the sausage, add quinoa and toast lightly, until it begins to smell nutty. Add stock and tomatoes, and simmer until quinoa is cooked. Preheat oven to 350°F. Remove quinoa from heat and transfer into a casserole dish. Place slices of mozzarella on top and place in oven until the cheese has melted completely. Meanwhile, fry duck eggs sunny-side-up and serve on top of quinoa.