Shakshouka

From the share:
1 red bell pepper, sliced

From your kitchen:
1 yellow onion, sliced
1 cup fresh organic spinach
1 can organic diced tomatoes
1 tbsp. extra-virgin olive oil
2 gluten-free chicken sausages (Griggstown or Mini Mac Sausage in the farm store would work here)
1 tsp chili powder
1/2 tsp cumin
1/4 tsp Himalayan sea salt
Optional: 1/4 tsp cayenne pepper, more as desired
Optional: 1/4 tsp turmeric
4 fresh organic, pasture-raised eggs

From your garden:
Chopped parsley, for garnish

Instructions:

Heat oil in a skillet Add sliced onions and red bell pepper, sauté for 5 minutes until translucent
Add in sausage and spinach, let sausage cook and spinach wilt
Add in diced tomatoes, chili powder, sea salt, cumin, and cayenne; mix to combine
Gently spread an area and crack an egg in, continue with remaining eggs
Let cook until egg whites are opaque
For quicker cooking, cover your skillet Shashouka.

From: Lexi’scleankitchen.com