Heat 1 tablespoon olive oil in a large skillet over medium heat

Add diced red onion and cook for 2-3 minutes until softened

Add cooked quinoa to the skillet and warm through

Create four wells in the quinoa and crack eggs into each well

Cover and cook for 5-7 minutes until egg whites are set

Remove from heat and add cherry tomatoes and cucumber around the eggs

Drizzle with remaining olive oil and lemon juice

Sprinkle with crumbled feta, fresh dill, and mint

Season with salt and pepper before serving