Fresh Herb Italian Eggs

Servings 4 servings


  • 1 tablespoon coconut oil
  • 1 medium shallot chopped
  • 2 small zucchini chopped
  • 1/2 cup chopped baby spinach
  • 2 cloves garlic minced
  • 8 eggs
  • 1/2 cup chopped basil
  • 1/2 cup chopped chives
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large tomatoes sliced


  • Melt the coconut oil in a large skillet with a tight-fitting lid over medium-high heat.
  • Add shallot, zucchini, spinach and garlic; cook until softened.
  • Break the eggs over the bed of cooked veggies then sprinkle with basil, chives, salt and pepper.
  • Cook the eggs by reducing the heat to medium-low.
  • Place sliced tomatoes on top of the eggs; cover and cook for 3 to 5 minutes or until egg whites are set and yolks remain slightly runny. Remove from heat and serve.
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