Of Lybian origin, shakshuka began as a working man's dawn-till-noon meal. It generally has three main ingredients - tomatoes, hot sauce and eggs. This mild version without the tomatoes is by Shir Halpern, a regular contributor to Al HaShulchan magazine and co-founder of Israel's network of farmers markets.
● 2 leeks (white part only), finely sliced
● Tablespoon butter
● 500g spinach leaves, washed and trimmed
● 2 cloves garlic, crushed
● Salt and freshly ground black pepper
● 6 eggs
● 100g feta cheese, crumbled
● Melt the butter in a large deep skillet and sauté the leeks until soft and translucent but not brown.
● Add spinach and garlic and sauté for 5 minutes.
● Season gently - remember that the cheese is quite salty.
● Break the eggs one by one and slide onto the spinach. Arrange the yolks around the pan. Sprinkle the cheese around the pan.
● Turn heat to low, cover the pan and simmer until the egg whites set, 5-7 minutes. Serve immediately.