microgreen shakshuka

microgreen shakshuka by ingarden

2 portions, 25 minutes

you will need:

2 tbsp olive oil

1 medium onion, diced

1 medium red bell pepper, diced

2 cloves garlic, diced

3 tomatoes (diced using a food processor)

2 tbsp tomato salsa

salt & pepper, to taste

1 tsp ground cumin

1 tbsp honey

4 eggs (or leave out eggs for vegan friendly option)

1 small bunch of fresh parsley, chopped

½ avocado, sliced

½ cup feta, (or vegan feta alternative) crumbled

½ cup of microgreens (we used arugula)

preparation:

step one: heat olive oil in a medium-sized pan on medium heat. add the chopped onion, chopped red bell peppers, and garlic and sauté on the heat for 5 minutes. season your veggies with salt & pepper and cook for an additional minute.

step two: use a food processor to chop your tomatoes into small pieces and add to the pan. add your tomato salsa and spice with salt, pepper, cumin, and honey. bring the sauce to a simmer.  

step three: use a spoon to make wells in the sauce and crack in the eggs. cover and cook for an additional 5-8 minutes. 

step four: sprinkle with feta cheese, parsley, avocado, and your favorite microgreens. serve with toasted bread. 

arugula superfood microgreens