Breakfast Eggs in Tomato Sauce

PLANT COUNT: 6

WHAT YOU'LL NEED:

1tbspExtraVirginOliveOil(oravocadooil)

1YellowOnion(Diced)

1GreenBellPepper(Diced)

1tspCumin

1tspPaprika

4 cups Tomato (Diced - about 3-4 large tomatoes)

LET'S GET COOKING:

Preheat your oven to 350°F Next, add the oil and diced onion to a large cast iron pan and season with salt and pepper Over medium-high heat, cook for 3-4 minutes. After that, stir in the diced green bell pepper, cumin, and paprika and cook for another 4-5 minutes until the veggies have softened Turn the heat down to medium.

2 Add diced tomatoes, crushed tomatoes, kale, and green beans. Simmer until the kale wilts

Using a wooden spoon, create seven indentations in the mixture and gently crack an egg into each one Then, transfer the cast iron skillet into the preheated oven and bake for approximately 12-20 minutes until the eggs are fully set to your desired consistency - the whites may take the longest to set

After the eggs are cooked, remove the pan from the oven and sprinkle the crumbled feta cheese on top Let it rest for 5 minutes to soften the cheese, and then divide it into portions and enjoy

PLANT COUNT:

Aimfor30differentplant-basedfoodseachweekforgutnourishmentanddiversity

1cupCrushedTomatoes

2 cups Red Kale (Stems removed, finely sliced)

1 cup Frozen Green Beans (Cut into 1 inch pieces)

7Egg

1/3cupFetaCheese(crumbled-topping)

PRO TIPS:

MoreProtein: Add diced ham or shredded cooked chicken

Plant-BasedProteinOption: Stir in cooked quinoa for a plant-based option

NUTRITION:

1 prep time: 15 minutes 30 minutes feeds 3 cook time: servings: