Shakshuka with Spinach and Feta

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 20 mins

The Israeli version of a spinach omelet.

Adapted from The Book of New Israeli Food: A Culinary Journey by Janna Gur, this version is without tomatoes.


1 tablespoon butter
2 leeks, sliced
2 cloves garlic, pressed
1 pound fresh spinach
1/2 teaspoon salt
1/4 teaspoon Coarsely ground black pepper
6 eggs
4 ounces crumbled feta cheese


  1. 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.



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