Sweet Thai Roasted Broccoli Bowls

• While quinoa cooks, place cucumber under a plate; press down until cucumber splits open. Cut cucumber into 1-inch pieces. Cut broccoli florets into bite-size pieces if necessary. • In a medium bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), and ½ tsp salt (1 tsp for 4). Stir in cucumber and up to half the sesame seeds (save the rest for serving). Set aside, stirring occasionally, until ready to serve.

• In a large bowl, whisk together half the chili sauce (you’ll use the rest in the next step), remaining soy sauce, and a drizzle of oil. Add broccoli and stir to coat; spread out on a foil-lined baking sheet. • Roast on top rack until browned and tender, 12-15 minutes. • Once broccoli is done, carefully return to bowl used for seasoning.

• Meanwhile, in a small bowl, combine mayonnaise and remaining chili sauce. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt to taste.

• Heat a drizzle of oil in a medium, preferably nonstick, pan (use a large, preferably nonstick, pan for 4 servings) over medium-high heat. Once hot, crack eggs* into pan and cover. Fry eggs to preference. Season with salt and pepper. Turn off heat.