Best Ever Green Shakshuka

Who says shakshuka has to be red? This Medditerean dish can be made just as tasty, if not even more delicious, without its usual tomato base. It makes for a hearty brunch or perfectly light dinner.

Ingredients:

• 6 large eggs
• 1 onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 cups baby spinach
• 1 zucchini, grated
• 1 tsp cumin
• 1 tsp red chili flakes
• 1/3 cup fresh cilantro, chopped
• 8 ounces broccoli, thinly sliced
• 1 tbsp fresh lemon juice
• 1 avocado, thinly sliced
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pan on medium heat.
2. Add the onions, cumin and chili flakes. Cook for about 5 minutes, or until the onions are slightly golden. Add the garlic and cook for 2-3 minutes more.
3. Add the sliced broccoli and cook for about 5 minutes, or until broccoli is soft and tender.
4. Add the zucchini and cook for 2 more minutes.
5. Throw in the baby spinach and stir the mixture until the spinach is wilted. Turn the heat to low.
6. Create wells in the mixture for the eggs. Add the eggs and cook until they are done to your liking.
7. Garnish with cilantro and avocado.