Green Shakshuka
There's loads of green goodness in this fun twist on shakshuka. The poached eggs and soft spinach are delicious served on grilled toast, topped with feta and avocado for a weekend brunch vibe you will love!
sourdough bread
4
slices 
extra-virgin olive oil, divided, or as needed
2
tablespoons
unsalted butter
2
tablespoons
leek, halved lengthwise and sliced
1
medium
red pepper flakes, divided, or to taste
½
teaspoon
sea salt and cracked black pepper to taste
zucchini, cut into half-moons
1
small
green onions, chopped
½
bunch
baby spinach leaves
8
cups
chopped fresh parsley
¼
cup
lemon, juiced
½
medium
eggs
4
large
crumbled feta cheese
¼
cup
chopped fresh chives, or to taste
1
tablespoon
chopped fresh cilantro, or to taste
1
tablespoon
avocado, diced
2
medium
 Heat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy and grill marks are evident, about 2 minutes. Remove from heat.
  Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.
  Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.
  Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.
  To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.
