Green Shakshuka

Ingredients

• 3 tablespoons avocado oil or ghee
• 1 large leek, thinly sliced (white part only)
• ½ medium yellow onion, finely diced
• 8 white button mushrooms, thinly sliced
• 2 small zucchini, grated
• 1 bunch Swiss chard, thinly sliced
• 4 cups spinach, packed
• 1 red chili pepper, or jalapeño, thinly sliced
• ⅓ cup coconut milk
• ½ teaspoon ground turmeric
• ½ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• 3 ounces goat or sheep feta cheese, crumbled
• ½ large avocado, thinly sliced
• 6 large pasture-raised eggs

Directions

1. Heat the avocado oil in a large skillet over medium heat. Once hot, add the leeks and onions to the skillet and cook, stirring occasionally, for about 5 minutes until softened.
2. ⁠Add the mushrooms and zucchini, stir to combine. Cover and cook for 5 minutes until softened.In a small bowl, mix together the coconut milk, turmeric, salt, and pepper and set aside.
3. ⁠In a small bowl, mix together the coconut milk, turmeric, salt, and pepper and set aside.
4. ⁠Remove the lid and add the chard, spinach, and chili pepper. Stir occasionally while frying for 5 minutes until the greens are softened. Pour in the coconut milk mixture and stir to combine.
5. ⁠Create wells for each egg in the shakshuka veggie base using a spoon and carefully crack an egg into each well. Increase heat to medium-high and cook for about 10 minutes or until the whites are still jiggly but set.
6. ⁠Top with the feta crumbles, then cover and cook for another 2-3 minutes.
7. ⁠Remove from heat and garnish with avocado slices and some extra fresh ground pepper if desired.
Enjoy!