Stuffed Peppers with Chia Seeds and Eggs

Ingredients:

1 tablespoon olive oil
½ onion, chopped
¾ cup eggplant, chopped
2 cloves garlic, minced
½ teaspoon paprika
½ teaspoon oregano
¼ teaspoon salt
pinch of pepper
1 tablespoon tomato paste
½ cup chopped fresh tomatoes
¾ cup chia seeds
2 tablespoons chopped fresh parsley, divided
2 large red bell peppers, halved
4 eggs
¼ cup finely crumbled feta cheese

Directions:

1. Preheat oven to 400 deg. Fahrenheit. In a large skillet, heat oil over medium-high heat. Cook onion, eggplant, garlic, paprika, oregano, salt, and pepper for about 5 minutes or until eggplant starts to soften. Stir in tomato paste and continue cooking for 1 minute. Stir in tomatoes and cook until eggplant and tomatoes are tender.

2. Remove from heat and stir in cooked quinoa and half of the parsley. Once mixed. Scoop mixture evenly into bell pepper halves and arrange in greased baking dish. Cover dish with foil and bake for 20 minutes or until peppers are tender-crisp.

3. Remove foil and crack an egg into each pepper half then sprinkle with feta. Continue baking for another 10-12 minutes or until peppers are tender and eggs whites are set. Sprinkle with remaining parsley for garnish.