Summer Shakshuka

Directions

1. Add the corn to a large pot and cover with water. Set over medium-high heat and bring to a boil. Once the water boils, cover the pot and remove from heat. Set aside for now.
2. Place the cut zucchini in a large bowl and add the avocado oil and ½ teaspoon salt. Mix to get the zucchini coated.
3. Heat a small frying pan over medium heat and add the zucchini. Cook for 3-4 minutes on each side to create a nice sear. 
4. Remove the seared zucchini from the pan (you can transfer it back to the same bowl). 
5. Add the onions and sungolds to the pan and lower the heat to medium-low. Season with ½ teaspoon salt and a few turns of black pepper, then cover the pan and cook for 7-10 minutes, until the sungolds have released juices into the pan and the onion is soft. 
6. While the tomatoes are cooking, cut the corn off the cobs into the same bowl as the zucchini. Roll up the basil leaves and cut into thin strips, reserving a few for garnish.
7. Uncover the pan and add the zucchini, corn, and basil to the pan, stirring well to get everything combined. Cook for 3-5 minutes, just to warm everything through and reduce the mixture slightly. 
8. Once the sauce has thickened, use the back of a spoon to make three wells in the pan. Crack an egg into each well and broil on high for 3-4 minutes, just until the whites are set. 
9. Spoon out the servings into a shallow bowl and serve with crusty bread to soak up the juices. Garnish with extra basil.