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Recipe: Spinach and feta shakshuka

Serves 4

Prep:

Cook:

Serves:

    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.
    Serves 4.

    Ingredients

    ● 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

    Method

    ● 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.

    Method
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