Green Shakshuka

Ingredients:

You can use any veggies you would enjoy in a saute, just keeping in mind you want to make a bed of veggies for the raw eggs to sit on top of.

• 1-2 T ghee or avocado oil or coconut oil

• 1-1 1/2 cups chopped onion of your choice (leek, shallot, yellow or red onion)

• 2 cups sliced cabbage

• 1 bunch of chopped lacinato kale

• 1 cup broccoli floret

• 1 cup sliced mushrooms of your choice

• 1/2 of red pepper sliced (for color)

• 1/3 cup unsweetened almond milk

• 6 eggs

• Salt and pepper to taste, and sprinklings of herbs of your choice, garlic granules, onion granules, oregano, basil, paprika

Here’s How:

1. In a large skillet, heat pan till very hot, add fat and saute onion until beginning to brown. Add remaining veggies one at a time until undercooked. Season with spices.

2. Crack eggs individually in a small bowl and pour strategically into a small well in the veggies, spacing them so you can fit 6 eggs around the pan. Cover and cook until whites done to your preference.

3. Serve with salsa, sliced avocado and crumbled sheets feta or grated pecorino romano.