Shakshuka is one of my favorite breakfast dishes. I started making a lot of it last summer when I grew my own bell peppers. While it's extremely versatile and easy to make, it's one of those dishes that can work for breakfast, lunch, or dinner also. Although this traditional Israeli dish is typically made simply with a simmered tomato sauce with red peppers and poached eggs, I decided to make a health-boosted version of it including red quinoa, brown rice, kale, and feta cheese for some extra flavor.

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