Spring Green Shakshuka

• 2 tablespoons olive oil
• 1 leek, white and light green part only, halved lengthwise and thinly sliced
• 2 cloves garlic, minced
• 2 cups chopped kale leaves
• ½ cup fresh arugula
• 2 cups baby spinach
• ½ teaspoon ground coriander
• ½ teaspoon cumin
• ¼ teaspoon pepper
• ¼ cup vegetable stock
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh dill
• Salt and pepper, to taste
• 6 eggs
• 2 cups Fresh Veggies of Choice (peas, asparagus, radish, zucchini, or jalapenos)

Add oil to a large cast iron skillet or dutch oven, and saute Leeks until slightly soft. Add your 2 cups of chopped veggies of choice and saute until soft. 
Finely chop the spinach and kale.
Add all the spinach, kale, stock, herbs, garlic, and spices, cover the pan and let greens cook fully. Make 6 indentations into your bed of veggies and crack one egg into each place. Let cook until whites are set and yellows are still creamy. Serve hot with fresh arugula and crumbled cheese on top!