Low-Carb Spinach Shakshuka

Step 1

Preheat oven to 350F.

Step 2

In a 10-inch cast-iron (or oven-proof) skillet over medium-high heat, add olive/avocado oil. Heat until hot but not smoking. Add in scallions and celery and cook for about 3 minutes, stirring occasionally (until softened).

Step 3

Add in spinach and let cook down for a minute to make more room in your skillet. Then add in your broccoli and cook for about 1-2 minutes, stirring. Add in garlic, salt, cumin, and cayenne (and collagens powder, if using). Cook an additional 3 more minutes to bring out flavor.

Step 4

Add in coconut milk and bring to a gentle simmer. Making a well, crack each egg into the sauce, spacing them out in the pan.

Step 5

Place pan in the oven and bake for 9 to 12 minutes until eggs are cooked to your liking (you could also cover the pan and cook on low heat over the stove instead of baking).

Step 6

Serve hot and enjoy!