Olive oil for sauteing veggies
1 large yellow onion
2 green peppers
2 garlic cloves
1 tsp sweet paprika
½ tsp ground cumin
Pinch red pepper flakes or hot sauce (optional)
Salt and pepper
3 cans of diced tomatoes
6 large eggs
¼ cup chopped fresh parsley leaves
Chop onion and bell peppers, and mince garlic. Saute until soft, add tomatoes and spices. Make "wells" in the sauce to break the eggs into. Add the eggs and cover until the egg whites just turn white. Serve and garnish with parsley.
Quinoa- leftover or cooked and cooled
Meat- cooked chicken breasts or pork, cubed and cold
Veggies-
any cooked leftovers: squash, broccoli, cauliflower, asparagus, green beans, carrots, roasted veggies (root vegetables: potatoes, turnip, parsnip, rutabaga, garlic, onion, Brussels sprouts, sweet potatoes), lentils, mushrooms, corn, beets
raw: leafy greens: lettuce, spinach, kale, herbs; tomatoes, peas, cucumbers, bell peppers
Honey Mustard Sauce-
2 parts honey
1 part mustard
salt
pepper
olive oil
Mix honey, mustard, salt and pepper, and adjust to taste. Add oil until desired liquid consistency is reached for a salad dressing consistency.
