This vegetarian shakshuka is packed with protein thanks to our Success® Tri-Color Quinoa and eggs. Leafy green kale and hearty Brussels sprouts provide a range of nutrients, while feta cheese and freshly chopped cilantro offer a tasty finishing touch!
Prepare quinoa according to package directions. Preheat oven to 375°F.
Meanwhile, heat oil in a large skillet set over medium heat. Add onion, garlic and red bell pepper and cook for 3-5 minutes, or until softened. Add cumin, coriander and 1/4 teaspoon each salt and pepper. Continue to cook for about 1 minute, or until very fragrant. Add kale and Brussels sprouts to skillet. Cook for 5-8 minutes, until bright green and softened.
Stir cooked quinoa into kale and Brussels sprouts mixture.
Create 8 divots in mixture using a wooden spoon. Crack eggs into divots; season with remaining salt and pepper. Bake for 12 to 15 minutes, or until whites are set.
Sprinkle dish with feta cheese and cilantro.
If you like spice, add a kick to this dish with a drizzle of tomatillo hot sauce or a sprinkle of red chili flakes.