Shakshuka with Spinach and Feta
- 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
- 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.