Shakshuka with Quinoa and Greens

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

We can’t think of a better way to both nourish and celebrate Father’s Day than with this delicious Shakshuka. Cooking the eggs right in the tomato mixture means they’re moist and full of flavour, not to mention the addition of fibre-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 (375ml) tomato passata
1 cup (160g) cooked quinoa
sea salt and pepper, to taste
1/3 cup (10g) greens (kale, spinach, chard), finely sliced
4 eggs
1/3 cup (50g) feta or goat's cheese, crumbled
2 tbs fresh parsley, finely diced (optional, for garnish)

1.	Preheat oven to 175ºC.
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.