CFC Creamy Green Shakshuka

Directions

1. 1
   Dice your zucchini and bell pepper and finely chop the green onion and cilantro.
2. 2
   Heat 1 Tablespoon of oil in a large skillet over medium heat.
3. 3
   Add spinach and cook stirring constantly until nicely wilted, about 3 minutes.
4. 4
   Transfer wilted spinach to a plate and set aside.
5. 5
   Add remaining oil to your skillet and heat over medium heat.
6. 6
   Add in the green onion, garlic, diced zucchini and bell peppers. Sauté for about 5 minutes, or until veggies are just tender-crisp.
7. 7
   Add in ground cumin and ground coriander, then continue cooking for 2 minutes more.
8. 8
   Turn heat off and stir in your Greek yogurt, half of your crumbly cheese, wilted spinach, cilantro leaves and fresh lemon juice. Season with a pinch of sea salt and pepper, then allow to cool at room temperature for about 10 minutes.
9. 9
   Next transfer this mixture to a blender and blend until smooth.
10. 10
    Taste and adjust the sea salt and pepper, if desired.
11. 11
    Pour your pureed mixture back into the same skillet and bring to a very gentle simmer.
12. 12
    Use the back of a spoon to make 4 small wells in your creamy green sauce.
13. 13
    Gently crack each egg into the wells.
14. 14
    Cover with a lid and cook over low heat, until egg whites are fully cooked, and yolk is to your liking; 5-8 minutes.
15. 15
    Garnish with chopped cilantro leaves and a sprinkle of remaining queso fresco or feta cheese.
16. 16
    Serve with sliced avocado and enjoy!