You are here: Home » Recipes » Shakshuka with Spinach and Feta Shakshuka with Spinach and Feta Recipe by Our Cookbook CollectionKitchen Tested Yield 6 servings Prep 5 mins Cook 20 mins The Israeli version of a spinach omelet. PrintEmail Adapted from The Book of New Israeli Food: A Culinary Journey by Janna Gur, this version is without tomatoes. Ingredients 1 tablespoon butter2 leeks, sliced2 cloves garlic, pressed1 pound fresh spinach1/2 teaspoon salt1/4 teaspoon Coarsely ground black pepper6 eggs4 ounces crumbled feta cheese Instructions Melt butter in a large nonstick skillet. Add leeks and garlic and sauté until soft, about 10 minutes. Add spinach, salt and pepper and sauté 5 minutes. Break eggs one by one and slide onto spinach around the pan. Sprinkle with feta. Reduce heat to low. Cover and simmer until egg whites are set, 5 to 7 minutes. Serve immediately.