From the October/November 2016 issue
Serves 4


  • 8 large eggs
  • 1/4 cup canned coconut milk (full fat)
  • 4-5 large basil leaves, chopped
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 TBSP extra-virgin olive or coconut oil
  • 2-3 cups leftover roasted vegetables, chopped into bite-sized pieces
  • 1-2 cups leftover roa

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