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Author Notes: Shakshuka is one of my favorite breakfast dishes. I started making a lot of it last summer when I grew my own bell peppers. While it's extremely versatile and easy to make, it's one of those dishes that can work for breakfast, lunch, or dinner also. Although this traditional Israeli dish is typically made simply with a simmered tomato sauce with red peppers and poached eggs, I decided to make a health-boosted version of it including red quinoa, brown rice, kale, and feta cheese for some extra flavor. —Dana Getz | Table Thyme Media
Red bell peppers - julienned
Garlic cloves - chopped
cup Kale - chopped and rinsed
ounces Marinara sauce
tablespoons Extra virgin olive oil
ounces Brown Rice and Red Quinoa Medley
tablespoons Fetta cheese
teaspoon Salt and pepper
- Preheat oven to 350 degrees.
- Heat olive oil in cast iron skillet over medium-high heat. Add chopped garlic and sweat for one minute.
- Add julienned red bell peppers and sweat until soft. Approximately 5 minutes.
- Add marinara sauce and quinoa & brown rice. Stir until incorporated. Adjust seasonings with salt and pepper.
- Crack eggs one at a time over top of marinara mixture, allowing plenty of room in between each egg.
- Transfer skillet to finish in the oven for 15 minutes.
- Serve over a bed of kale, garnished with desired amount of feta cheese on top.