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.
