Quinoa Shakshuka With Feta And Kale

• 2 Red bell peppers - julienned
• 2 Garlic cloves - chopped
• 3 Eggs
• 1 cup Kale - chopped and rinsed
• 10 ounces Marinara sauce
• 2 tablespoons Extra virgin olive oil
• 8 ounces Brown Rice and Red Quinoa Medley
• 3 tablespoons Fetta cheese
• 1/2 teaspoon Salt and pepper

1. Preheat oven to 350 degrees.
2. Heat olive oil in cast iron skillet over medium-high heat. Add chopped garlic and sweat for one minute.
3. Add julienned red bell peppers and sweat until soft. Approximately 5 minutes.
4. Add marinara sauce and quinoa & brown rice. Stir until incorporated. Adjust seasonings with salt and pepper.
5. Crack eggs one at a time over top of marinara mixture, allowing plenty of room in between each egg.
6. Transfer skillet to finish in the oven for 15 minutes.
7. Serve over a bed of kale, garnished with desired amount of feta cheese on top.

red bell peppers, garlic, eggs, sauce, extra virgin olive oil, brown rice, fetta cheese, salt

Taken from food52.com/recipes/61394-quinoa-shakshuka-with-feta-and-kale (may not work)