Shakshuka with Quinoa and Greens

Serves: 4|Prep: 5 minCook: 20-25 min

We can’t think of a better way to start your day in a nourishing way than with this delicious Shakshuka. Cooking the eggs right in the tomato mixture means they’re moist and full of flavor, not to mention the addition of fiber-filled quinoa will kickstart your day in the right way!

Ingredients

Method

1 tbs extra virgin olive oil
1/2 brown onion, finely diced
1/2 red capsicum, finely diced
1-2 cloves of garlic, finely diced
1 large tomato, finely diced
1 1/2 cups tomato passata
1 cup cooked quinoa
sea salt and pepper, to taste
1/3 cup greens (kale, spinach, chard), finely sliced
4 eggs
1/3 cup feta or goat's cheese, crumbled
2 tbs fresh parsley, finely diced (optional, for garnish)

1.	Preheat oven to 340ºF.
2.	In a large frying pan or a skillet, heat oil and cook onions and capsicum for 3-5 mins or until soft.
3.	Add garlic and tomato and cook for another 2 mins.
4.	Add tomato passata and quinoa and simmer for 5 mins.
5.	Season with salt and pepper and add 1/3 cup of greens.
6.	Gently crack eggs into pan over tomato mixture. Season egg with a little salt.
7.	Transfer pan or skillet to oven and bake for 10-15 mins.
8.	Sprinkle with feta cheese and fresh parsley and serve with some homemade bread.

Tip:

For a dairy-free version, replace the feta with organic tofu and crumble into the tomato sauce before baking. Serve immediately or store in an airtight container in the fridge for up to 3 days.