Quinoa Shakshuka With Feta And Kale

1. 1

   Preheat oven to 350 degrees.

2. 2

   Heat olive oil in cast iron skillet over medium-high heat. Add chopped garlic and sweat for one minute.

3. 3

   Add julienned red bell peppers and sweat until soft. Approximately 5 minutes.

4. 4

   Add marinara sauce and quinoa & brown rice. Stir until incorporated. Adjust seasonings with salt and pepper.

5. 5

   Crack eggs one at a time over top of marinara mixture, allowing plenty of room in between each egg.

6. 6

   Transfer skillet to finish in the oven for 15 minutes.

7. 7

   Serve over a bed of kale, garnished with desired amount of feta cheese on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.