2 Tbsp Harissa Infused Olive Oil
1 Leek, chopped thinly
1 Green pepper, chopped thinly
2 small zucchini, diced into quarters
2 cloves minced garlic
1/2 tsp paprika
2 Cups kale, washed, massaged, chopped & packed
2 Large handfuls of baby spinach
1 Cup frozen peas
Salt & pepper, to taste
4 - 6 eggs (Or make this completely vegan by serving it with chickpeas)
Naan or crusty bread to serve
In a large deep skillet, pour 2 Tbsp of Harissa Olive Oil into the pan, heat on medium. Once oil is hot, add the leeks and cook for 5-7 minutes, until they are softened.
Add garlic, peppers, zucchini, and paprika. Put the lid on and cook for another 10 minutes until the veggies are soft.
Add kale, spinach, and peas. Cook until kale and spinach are wilted and the peas are softened. Taste and season with salt and pepper, to your taste.
Create 4 to 6 divots in the mixture. Crack an egg into each one. Put the lid on and cook the eggs to your desired doneness.
Note: If the skillet becomes to dry at any time, add a couple Tbsps of water.