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
Method
Step 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.
Step 2
Add the mushrooms and zucchini, stir to combine. Cover and cook for 5 minutes until softened.
Step 3
In a small bowl, mix together the coconut milk, turmeric, salt, and pepper and set aside.
Step 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.
Step 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.
Step 6
Top with the feta crumbles, then cover and cook for another 2-3 minutes.
Step 7
Remove from heat and garnish with avocado slices and some extra fresh ground pepper if desired.
Nutritional analysis per serving: Calories: 230, Total Fat: 17g, Saturated Fat: 5g, Cholesterol: 192mg, Sodium: 408mg, Carbohydrates: 9g, Fiber: 3g, Sugars: 4g, Protein: 12g, Net Carbs: 6g
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