Serves:2-4 | Cooking time:30 minutes | Difficulty:Super easy
If you like the classic "red" shakshouka, you'll love this green version even more (yes, we didn't think it was possible either but try this recipe and judge for yourself). This is a perfect combo of leeks, spinach, eggs, za'atar and feta that's filling, flavour loaded and delicious as an easy midweek dinner, weekend brunch or indulgent breakfast. Light and flavourful, it's the perfect summer meal. And nutritious too.
- Galilee Za'atar spice blend, 1-2 tablespoons
- 30g unsalted butter
- 2 large leeks, around 500g, chopped into 1/2 cm slices
- Extra virgin olive oil, 2-3 tablespoons
- Juice of 1 lemon
- 300ml water or vegetable stock
- 200g baby spinach leaves
- 6 large eggs
- 100g feta, broked into bite sized chunks
- Sea salt and freshly ground black pepper
- In a large frying pan, put the butter and 1 tablespoon of olive oil on medium heat. When the butter starts to foam, add the leeks, a pinch of salt and lots of ground black pepper. Mix and fry for 3-5 minutes, stirring frequently, until the leeks soften. Add the lemon juice and stock (or water), boil for a few minutes until most fluids are absorbed. Fold in the spinach and keep cooking on high heat for 1-2 mins until it has wilted. Then reduce heat to medium.
- With a spoon, make 6 small dents in the vegetables and crack each egg into a dent. Scatter the feta all over, cover the pan and simmer for 5-7 minutes until the eggs are cooked and feta slightly melted. The eggs should still be runny so keep an eye on the pan so they don't over cook.
- While the eggs are cooking mix the Galilee Za'atar with 2 tablespoons of olive oil to create flavoured oil (it should be a bit runny so add olive oil if it's too thick). When the eggs are ready, drizzle the za'atar oil all over and serve immediately.