Ingredients

• 1/4 can(s) Native Forest Quartered Artichoke Hearts (14 oz)
• 1/2 tsp(s) Real Salt
• 5 large(s) kalamata olives, pitted and sliced
• 1/2 tsp(s) fresh ground black pepper
• 1 Tbsp extra virgin olive oil
• 3 large(s) pastured eggs
• 2 Tbsp(s) coconut milk, full fat
• 1/4 cup(s) cherry organic cherry tomatoes, halved
• 1 tsp chopped fresh oregano

• 1/4 can(s) Native Forest Quartered Artichoke Hearts (14 oz)
• 1/2 tsp(s) Real Salt
• 20 g kalamata olives, pitted and sliced
• 1 g fresh ground black pepper
• 14 g extra virgin olive oil
• 150 g pastured eggs
• 30 g coconut milk, full fat
• 37.25 g organic cherry tomatoes, halved
• 0.5 g chopped fresh oregano