From the June/July 2016 issue
Serves 4-6


  • 1 TBSP extra-virgin olive oil or coconut oil, plus more for greasing the dish
  • 3 cups chopped kale or Swiss chard (stems removed)
  • 1 medium zucchini or summer squash, diced
  • 1 medium shallot, finely chopped
  • 1 garlic clove, minced or finely grated
  • 1/2 cup grape tomatoes, halved
  • 10 large eggs
  • 1/4 cup canned coconut milk (full fat)
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • Fresh basil, thinly sliced (for garnish)


  1. Preheat the oven to 350ºF

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