Shakshuka with Quinoa

Name: Shakshuka with Quinoa
Total time: 45 min
Ingredients: 1 unit red bell pepper; 1 unit green bell pepper; 1/2 unit tomato; 1/2 unit avocado; 1/2 unit cucumber; 1/2 unit lime; 14 oz tomato puree; 7 oz quinoa; 2 tbsp olive oil; 2 pinches salt; 1 pinch black pepper; 1/2 small jar canned pea; 1 unit onion; 2 units egg

Leire Gamboa

“We've brought you a great idea for this week. This flavorful dish is irresistible! The best part about it is that you can use a variety of ingredients and spruce up the dish however you want to not get tired of it. Add some avocado, tomato, and lime juice on top and you'll have a more refreshing dish.”

ingredients

Difficulty

Easy

Time

45'

Fresh ingredients

red bell pepper

1 unit

green bell pepper

1 unit

tomato

1/2 unit

avocado

1/2 unit

cucumber

1/2 unit

lime

1/2 unit

onion

1 unit

egg

2 units

Pantry ingredients

tomato puree

14 oz

quinoa

7 oz

olive oil

2 tbsp

salt

2 pinches

black pepper

1 pinch

canned pea

1/2 small jar

Instructions

Chop the onion, bell peppers, and the tomato. Lightly fry these vegetables in a pan with a couple tablespoons of olive oil. Cover and cook the vegetables for 15-20 minutes, until tender.

Add the tomato puree, salt, and some pepper (and spice if you'd like). Cook over low heat for 20 minutes.

While the vegetables are cooking, cook the quinoa. Pour 1 1/2 cups of water into a pot to boil with a pinch of salt. Once boiling add the quinoa and cook for 20 minutes, until the seeds open. Remove, drain, and let it cool.

Add the quinoa to the pan with the cooked vegetables and stir. Make two holes and crack an egg into each hole. Cover again to cook the eggs faster.