Blog Archives - HAPPY VEG

Ingredients

• 2 Tbsp. EVOO
• ½ Tsp. Red Pepper Flakes
• 1 Yellow Onion, chopped
• 1 Bell Pepper (not green), chopped
• 4 cloves Garlic, crushed & minced
• 3 Tsp. Tomato Paste
• 1 Tsp. Garlic Powder
• 2 Tsp. Paprika
• 1 Tsp. Cumin
• ¾ Tsp. Chili Powder
• 796ml can Whole Tomatoes
• 6 Large, Free Range Eggs
• 1/3 C Feta Cheese
• Handful Fresh Parsley, chopped
• Handful Fresh Cilantro, plucked from stems
• Sea Salt
• Cracked Pepper
• Crusty Baguette for Dipping
• 680g bag Mini Red Potatoes
• 1 Tsp. Sea Salt
• 1 Head of Garlic, peeled & crushed
• ¼ C EVOO
• 3 cloves Garlic, crushed & pressed / minced
• ½ Tsp. Garlic Powder
• ½ Tsp. Onion Powder
• 1 Tsp. Italian Seasoning
• 2 Tbsp. Fresh Parsley, chopped
• Sea Salt / Cracked Pepper