Israeli Vegetarian Brunch Feast: Deconstructed Shakshuka & Quinoa-Stuffed Bell Peppers with Feta Crumble

Allergens

Dairy (Feta cheese) - Tree nuts (Pine nuts)

Ingredients

• 4 large bell peppers (assorted colors)
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1/2 cup crumbled feta cheese
• 1/2 cup pine nuts, toasted
• 1 cup cherry tomatoes, halved
• 4 eggs
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Olive oil

Instructions

1. Preheat oven to 350°F (175°C). Cut the tops off of the bell peppers and remove seeds. Place them on a baking sheet and bake for 25 minutes, or until slightly softened. Set aside to cool. In a medium saucepan, bring quinoa and vegetable broth to a boil. Reduce heat and simmer for 15 minutes, or until cooked. Fluff with a fork and set aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onion and garlic, and sauté until translucent. Stir in diced tomatoes, tomato paste, smoked paprika, cumin, coriander, cayenne pepper, salt, and pepper. Simmer for 10 minutes, or until slightly thickened. In a small bowl, mix together the crumbled feta cheese and pine nuts. To assemble, stuff each bell pepper with quinoa mixture, then top with tomato sauce, a few cherry tomatoes, and finally, the feta pine nut mixture. Crack an egg into each stuffed pepper and bake for 20 minutes, or until eggs are set and yolks are slightly runny. Garnish with fresh parsley and serve immediately.

Chef’s Insight

To prevent the quinoa from becoming too soggy, ensure you fluff it properly after cooking.

Notes

Adjust the spice levels according to your preference.