Local Environmental Agriculture Project | LEAP | Roanoke | Virginia

Ingredients

• 2 Tbsp. extra virgin olive oil
• 1-2 cups chopped onion (or use green peppers or a mix)
• 3 tsp. minced hot pepper (try cayenne or serrano or jalapeño or a mix)
• 3 medium garlic cloves, minced
• 1/2 tsp. fine sea salt
• Freshly ground black pepper
• 1/2 tsp. ground paprika
• 1 tsp. ground cumin
• 2 Tbsp. tomato paste
• 3 cups ripe tomatoes, diced (or 28 ounces canned diced tomatoes)
• 1 cup fresh chard leaves, cut into ribbons (can substitute kale or spinach)
• 6 eggs
• 1/2 cup feta cheese, diced or crumbled
• 1/4 cup fresh parsley leaves, minced (optional)