Zucchini Shakshuka with Avocado and Feta | TABASCO® Recipes

Ingredients

• 2-3 tsp TABASCO ® Green Jalapeño Sauce (plus more to serve)
• 1 tbl olive oil
• 2 leeks, trimmed and finely sliced
• Salt
• 3 cloves garlic, crushed
• ½ tsp ground coriander
• 14 oz spinach leaves, roughly chopped
• 8 oz curly kale, stems removed and roughly torn
• 2 large zucchinis, 1 coarsely grated, 1 diced into 2cm cubes
• 8 oz frozen peas, defrosted
• 1 lemon, zested and juiced
• ¼ cup tender green herbs (such as coriander, mint and parsley), roughly chopped
• 4 large or 6 medium eggs
• 2 oz crumbled feta cheese, divided
• 1 avocado, diced
• Toasted sourdough bread, to serve (optional)
• Leafy salad leaves, to garnish (optional)